If you’re on the hunt for a salad that bursts with vibrant colors, textures, and flavors to brighten up any meal, the Wild Rice Salad with Pomegranate, Feta, Cranberries, and Pecans Recipe is here to delight your taste buds. This wholesome salad combines the nutty heartiness of wild rice with the juicy pop of pomegranate seeds, the creamy tang of feta, the sweet chewiness of cranberries, and the satisfying crunch of toasted pecans. It’s not just a salad; it’s a celebration of fresh, contrasting ingredients coming together in perfect harmony, making it more than just a side dish—it’s the star of the table.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the key to achieving the perfect balance in this Wild Rice Salad with Pomegranate, Feta, Cranberries, and Pecans Recipe. Each component plays an essential role, contributing its unique flavor or texture, resulting in a wonderfully complex yet approachable salad.
- Wild rice (150g/5oz): Uncooked wild rice adds a nutty, chewy base that holds all the flavors together wonderfully.
- Baby rocket/arugula (120g/4oz): Roughly chopped for peppery freshness and a vibrant green color that livens up the salad.
- Pomegranate seeds (from 1 pomegranate): These jewel-like seeds provide a juicy crunch and a burst of tart sweetness.
- Feta cheese (100g/3.5oz): Preferably soft Danish, crumbled to add creamy saltiness that complements the fruitiness perfectly.
- Dried cranberries (3/4 cup): Sweet and chewy, they add another layer of fruity depth and texture contrast.
- Toasted pecans (3/4 cup, roughly chopped): Toasted to enhance their rich flavor and provide a satisfying crunch.
- Green onions (1 cup): Sliced or chopped for a mild onion bite that works harmoniously with the other ingredients.
- White wine vinegar (2 tbsp): Offers a gentle tang without overpowering the salad—cider or clear vinegar can substitute.
- Extra virgin olive oil (6 tbsp): Brings everything together with a smooth, fruity richness.
- Minced garlic (1/2 clove): Just a hint to give the dressing subtle warmth and depth.
- Sugar (1 tsp): Balances the acidity and brightens flavors.
- Salt (1/2 tsp): Enhances all the natural flavors quietly but effectively.
- Black pepper (1/2 tsp): Adds a subtle background spice.
How to Make Wild Rice Salad with Pomegranate, Feta, Cranberries, and Pecans Recipe
Step 1: Cook the Wild Rice
Rinse 150 grams of wild rice under cold water to remove any surface starch or dust. Then, place it in a pot with about three times its volume in water. Bring it to a boil, then reduce the heat and simmer for approximately 45-50 minutes until tender yet chewy. Drain any excess water and let it cool. Taking the time to cook the wild rice perfectly ensures that the base of your salad is both enjoyable and textured just right.
Step 2: Prepare the Pomegranate Seeds and Chop the Veggies
While the rice cools, remove the seeds from your pomegranate by cutting it in half and tapping the skin with a wooden spoon over a bowl—this is a fun and quick way to get all those juicy arils out without the mess. Roughly chop the baby rocket/arugula and slice the green onions. Prepping these fresh ingredients while the rice cooks makes the process smooth and efficient.
Step 3: Toast and Chop the Pecans
Lightly toast the pecans in a dry pan over medium heat for about 3-5 minutes until fragrant and slightly browned, then roughly chop them. Toasting pecans brings out their flavor and adds a delightful crunch that complements the salad’s other textures.
Step 4: Make the Dressing
In a small bowl, whisk together 6 tablespoons of extra virgin olive oil, 2 tablespoons of white wine vinegar, half a minced garlic clove, 1 teaspoon sugar, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. This simple vinaigrette is bright and flavorful, perfect for bringing all the crunchy, chewy, sweet, and savory elements together.
Step 5: Assemble the Salad
In a large bowl, combine the cooled wild rice, baby rocket, pomegranate seeds, crumbled feta, dried cranberries, toasted pecans, and sliced green onions. Drizzle the dressing over and toss gently but thoroughly, so every bite has that perfect mix of taste and texture. This final step is where everything merges into the vibrant, enticing salad you’ll love.
How to Serve Wild Rice Salad with Pomegranate, Feta, Cranberries, and Pecans Recipe
Garnishes
To add an extra touch of elegance and flavor, sprinkle some additional toasted pecans or a few feta crumbles on top just before serving. Fresh sprigs of mint or parsley can also bring a refreshing herbal note, enhancing the salad’s bright profile.
Side Dishes
This salad pairs beautifully alongside grilled chicken or fish for a wholesome main meal. It also works as a hearty side to roasted vegetables or sits perfectly next to a warm bowl of butternut squash soup for a cozy fall lunch.
Creative Ways to Present
Looking to impress guests? Serve this Wild Rice Salad with Pomegranate, Feta, Cranberries, and Pecans Recipe in hollowed-out pomegranate shells or on a bed of large lettuce leaves for a stunning, rustic presentation. Alternatively, layering it in clear glass jars creates a pretty layered look, perfect for casual picnics or packed lunches.
Make Ahead and Storage
Storing Leftovers
This salad keeps well in the refrigerator for up to 3 days when stored in an airtight container. Keep the salad chilled, and stir gently before serving again to refresh the ingredients and redistribute the dressing flavors.
Freezing
Because of the fresh greens, pomegranate, and feta, freezing this salad is not recommended as these ingredients lose their texture and flavor. For best results, prepare only what you plan to eat within a few days.
Reheating
This Wild Rice Salad with Pomegranate, Feta, Cranberries, and Pecans Recipe is best enjoyed cold or at room temperature. If you prefer, gently warm the wild rice portion separately and then combine it with the fresh ingredients for a warm-and-cold contrast.
FAQs
Can I use a different type of rice for this salad?
While wild rice provides a distinctive nutty flavor and chewy texture, you can substitute it with brown rice or a rice blend if need be. Keep in mind, the texture and taste will vary slightly, but it will still be delicious.
How can I remove pomegranate seeds easily?
Cut the pomegranate in half and hold one half over a bowl, seed side down, and firmly tap the skin with a wooden spoon. The seeds will fall out easily without much mess.
Is it possible to make this salad vegan?
Yes! Simply omit the feta cheese or replace it with a plant-based cheese alternative. The salad remains flavorful and satisfying.
Can I prepare this salad in advance for a party?
Absolutely. You can cook the rice, prep the ingredients, and mix the dressing a day ahead. Combine everything just before serving to keep the greens crisp and the flavors fresh.
What vinegar works best in the dressing?
White wine vinegar is ideal due to its mild brightness, but cider vinegar or other clear vinegars can be used without altering the flavor profile too much.
Final Thoughts
This Wild Rice Salad with Pomegranate, Feta, Cranberries, and Pecans Recipe is one of those dishes that feel special enough for guests but easy enough to whip up any time. It’s a feast for your senses and a wonderful way to enjoy wholesome, seasonal ingredients. Give it a try, and you might just find your new favorite salad that everyone will ask you to make again and again.
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Wild Rice Salad with Pomegranate, Feta, Cranberries, and Pecans Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 3-6 people
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and satisfying Wild Rice Salad combining nutty wild rice with peppery arugula, juicy pomegranate seeds, creamy feta, tart cranberries, and toasted pecans. Tossed in a tangy white wine vinaigrette, this salad is perfect as a hearty side or a light main dish.
Ingredients
Salad Ingredients
- 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
- 3/4 cup roughly chopped toasted pecans
- 1 cup green onions, sliced (or chopped red onion)
Dressing Ingredients
- 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 150g wild rice under cold water. Place it in a pot with about 3 cups of water. Bring to a boil, then reduce heat to a simmer and cook, covered, for about 45-50 minutes until tender but chewy. Drain any excess water and let the rice cool.
- Prepare the ingredients: While the rice cooks, chop 120g baby rocket (arugula) roughly, slice 1 cup of green onions, and remove the seeds from 1 pomegranate. Crumble 100g feta cheese and roughly chop toasted pecans.
- Make the dressing: In a small bowl, whisk together 2 tbsp white wine vinegar, 6 tbsp extra virgin olive oil, 1/2 minced garlic clove, 1 tsp sugar, 1/2 tsp salt, and 1/2 tsp black pepper until emulsified.
- Combine the salad: In a large bowl, toss the cooled wild rice with arugula, pomegranate seeds, dried cranberries, pecans, green onions, and crumbled feta.
- Toss with dressing: Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Serve: Serve immediately or chill for 15-20 minutes to meld flavors. Enjoy as a wholesome side dish or light vegetarian main course.
Notes
- Note 1: Rinsing the wild rice helps remove excess starch and dirt.
- Note 2: Remove pomegranate seeds carefully to avoid bitterness from the white pith.
- Note 3: Soft Danish feta complements the salad texture, but any creamy feta can be used.
- You can substitute dried cranberries with other dried fruits like cherries or raisins as preferred.
- To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until fragrant.
