If you’re searching for a salad that bursts with vibrant colors, exciting textures, and harmonious flavors, you’re going to love this Wild Rice Salad with Pomegranate, Feta, Cranberries, and Toasted Pecans Recipe. It’s a delightful combination of nutty wild rice, juicy pomegranate seeds, creamy feta, tangy cranberries, and crunchy toasted pecans, all tossed in a bright, garlicky vinaigrette that brings everything together beautifully. This salad is both nourishing and festive, making it perfect for weekday lunches or special gatherings when you want something fresh and memorable.
Ingredients You’ll Need
This recipe calls for simple yet thoughtfully chosen ingredients that each add their own burst of flavor, texture, or color to the salad. The balance of nutty, sweet, tangy, and creamy elements makes this dish truly special and surprisingly easy to pull together.
- Wild rice (1 cup uncooked): Nutty and chewy, it forms a hearty base for the salad and adds wonderful texture.
- Baby rocket/arugula (about 2 giant handfuls): Adds a peppery freshness that livens the dish.
- Pomegranate seeds (from 1 fruit): Jewel-like bursts of juicy tartness and stunning color.
- Feta cheese (about 3.5 oz, crumbled): Soft Danish feta is preferable for its creamy tang that contrasts beautifully with the sweetness.
- Dried cranberries (3/4 cup): Bring a chewy sweetness that complements the pomegranate’s sharpness.
- Toasted pecans (3/4 cup, roughly chopped): Add crunch and a buttery richness that makes every bite interesting.
- Green onions (1 cup, sliced): Offer a mild oniony brightness; red onions work as a substitute.
- White wine vinegar (2 tbsp): Imparts a gentle tang to the dressing, balancing richness.
- Extra virgin olive oil (6 tbsp): Provides a fruity, smooth base for the dressing.
- Garlic (1/2 clove, minced): Adds a subtle savory kick.
- Sugar (1 tsp): A tiny touch to balance the acidity.
- Salt (1/2 tsp) and black pepper (1/2 tsp): Essential seasonings that enhance all the flavors.
How to Make Wild Rice Salad with Pomegranate, Feta, Cranberries, and Toasted Pecans Recipe
Step 1: Cook the Wild Rice
Begin by rinsing the wild rice under cold water to remove any impurities. Place it in a pot with plenty of water and bring to a boil. Then reduce the heat to a simmer, cover, and cook for about 45-50 minutes until the grains are tender but still have a little chew. Drain well and let it cool to room temperature before mixing with other ingredients. Cooking the wild rice properly is important as it forms the hearty, textured foundation of this salad.
Step 2: Prepare the Fresh Ingredients
While your rice cooks, roughly chop the baby rocket or arugula to manageable pieces that will mix easily and set aside. Carefully remove the pomegranate seeds by tapping the back of the fruit over a bowl or following your preferred method to avoid any bitter pith slipping in. Slice the green onions finely, and crumble the feta to give it a soft, airy texture.
Step 3: Toast the Pecans
To bring out the full nuttiness of the pecans, toast them lightly in a dry skillet over medium heat. Keep an eye on them as they can burn quickly; you want a fragrant, golden color with a bit of crunch. Once toasted, let them cool before roughly chopping to sprinkle through the salad.
Step 4: Make the Dressing
In a small bowl, whisk together the white wine vinegar, extra virgin olive oil, minced garlic, sugar, salt, and black pepper until emulsified. This dressing is tangy, slightly sweet, and garlicky, designed to perfectly complement the bold flavors of the salad without overpowering them.
Step 5: Assemble the Salad
In a large bowl, combine the cooled wild rice, arugula, pomegranate seeds, dried cranberries, green onions, and crumbled feta. Gently pour the dressing over everything and toss carefully to coat every bite with flavor. Finally, sprinkle the toasted pecans on top for a delightful crunch that will keep you coming back for more.
How to Serve Wild Rice Salad with Pomegranate, Feta, Cranberries, and Toasted Pecans Recipe
Garnishes
Fresh herbs like parsley or mint add a burst of green freshness and aroma if you want to elevate the presentation and flavor. You can also add a few extra pomegranate seeds or a light dusting of freshly cracked black pepper for visual appeal and a slight extra punch.
Side Dishes
This Wild Rice Salad makes an excellent accompaniment to grilled chicken, roasted vegetables, or salmon. Its bright and hearty qualities balance rich or smoky proteins beautifully, making it highly versatile for many kinds of meals.
Creative Ways to Present
For entertaining, serve this salad in individual clear glasses or small bowls to showcase the incredible colors and layers. Alternatively, you can turn it into a beautiful centerpiece by layering it in a large glass trifle bowl or using edible bowls made of hollowed-out bell peppers or avocados to up the wow factor.
Make Ahead and Storage
Storing Leftovers
This salad stores well in an airtight container in the refrigerator for up to 3 days. Keep the pecans separate if you want to maintain their crunchiness and add them just before serving.
Freezing
Freezing this salad is not recommended due to the fresh ingredients like the pomegranate seeds, arugula, and feta, which can become mushy or lose their texture when frozen and thawed.
Reheating
This salad is best enjoyed cold or at room temperature. If the wild rice is too chilled for your liking, you can warm it gently on its own before mixing it with the cold ingredients. Avoid microwaving the entire salad as it may wilt the fresh components.
FAQs
Can I use brown rice instead of wild rice?
Yes, brown rice can be a substitute, but wild rice offers a nuttier flavor and firmer texture that really defines this salad. If using brown rice, cook it until tender and note the change in texture.
Are there any good alternatives to pomegranate seeds?
If pomegranate isn’t available, juicy red grapes or chopped fresh cranberries can mimic the sweet-tart burst, although the texture and color will vary slightly.
How do I keep the pecans crunchy?
Keep pecans toasted separately and add them to the salad right before serving. Storing them with the salad can lead to sogginess because of the dressing’s moisture.
Can this salad be made vegan?
You can easily omit the feta or replace it with a vegan cheese alternative or toasted tofu cubes to keep the creamy element without dairy.
What vinegar works best for the dressing?
White wine vinegar is ideal due to its mild acidity and subtle fruitiness, but cider vinegar or other clear-ish vinegars can be used depending on your flavor preference.
Final Thoughts
I hope you feel inspired to try this Wild Rice Salad with Pomegranate, Feta, Cranberries, and Toasted Pecans Recipe very soon. It’s a dish that’s as beautiful as it is delicious, perfect for sharing with friends or enjoying as a nourishing treat for yourself. Once you taste the delightful contrast of flavors and textures, you’ll understand why it’s become one of my favorite go-to salads. Happy cooking!
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Wild Rice Salad with Pomegranate, Feta, Cranberries, and Toasted Pecans Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 3 to 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Wild Rice Salad is a vibrant and nutritious dish combining chewy wild rice with fresh baby rocket, juicy pomegranate seeds, crumbled feta, dried cranberries, and toasted pecans. Dressed with a simple yet flavorful vinaigrette of white wine vinegar, olive oil, garlic, and a touch of sugar, this salad offers a perfect balance of textures and flavors, making it an excellent side or light main for gatherings or weeknight meals.
Ingredients
Salad
- 150g (5oz / 1 cup) wild rice, uncooked
- 120g (4oz) baby rocket / arugula, roughly chopped (~2 giant handfuls)
- 1 pomegranate, seeds only
- 100g (3.5oz) feta, preferably soft Danish, crumbled
- 3/4 cup dried cranberries (or similar)
- 3/4 cup roughly chopped toasted pecans
- 1 cup green onions, sliced (or chopped red onion)
Dressing
- 2 tbsp white wine vinegar (or cider vinegar, or other clear-ish vinegar)
- 6 tbsp extra virgin olive oil
- 1/2 garlic clove, minced
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Cook the wild rice: Rinse the wild rice under cold water to remove excess starch. Place it in a pot with 3 cups of water and bring to a boil. Reduce heat to a simmer, cover, and cook for about 45-50 minutes until the rice is tender but still chewy. Drain any excess water if necessary, then fluff the rice with a fork and let it cool.
- Prepare the salad ingredients: While the rice cooks, roughly chop the baby rocket (arugula), slice the green onions or red onion, and remove the pomegranate seeds from the fruit. Toast the pecans in a dry pan over medium heat for 3-5 minutes, stirring frequently until fragrant and lightly browned—then roughly chop them.
- Make the dressing: In a small bowl, whisk together the white wine vinegar, extra virgin olive oil, minced garlic, sugar, salt, and black pepper until emulsified and well combined.
- Assemble the salad: In a large bowl, combine the cooled wild rice, chopped baby rocket, pomegranate seeds, crumbled feta, dried cranberries, toasted pecans, and green onions. Pour the dressing over the salad and toss gently until all ingredients are evenly coated.
- Chill and serve: For best flavor, refrigerate the salad for at least 15-20 minutes to allow the flavors to meld. Serve chilled or at room temperature as a refreshing side dish or light main meal.
Notes
- Note 1: Wild rice is a whole grain with a robust, nutty flavor and chewy texture that complements the fresh ingredients.
- Note 2: Removing pomegranate seeds can be done by cutting the fruit open and gently prying the seeds out in a bowl of water to reduce mess and ease separation of the seeds from membrane.
- Note 3: Soft Danish feta works best as it crumbles easily and adds creaminess to the salad, but any good-quality feta can be used.
