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
Scale
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.