Wild Rice Salad with Pomegranate, Feta, Cranberries, and Pecans Recipe
Introduction
This Wild Rice Salad is a vibrant and satisfying dish packed with textures and flavors. Combining nutty wild rice, fresh greens, sweet pomegranate, and tangy feta, it’s perfect as a light lunch or a colorful side for dinner.
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)
- 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
- Step 1: Boil about 1 litre (or quart) of water in a large saucepan. Add the wild rice, then reduce the heat so it simmers gently. Cover and cook for 40 minutes or until the rice is tender but not mushy; some grains may burst, which is normal.
- Step 2: Drain the rice and let it steam dry while cooling to prevent sogginess.
- Step 3: To make the dressing, combine vinegar, olive oil, minced garlic, sugar, salt, and pepper. Shake or whisk well, then set aside for at least 15 minutes to meld the flavors.
- Step 4: In a large bowl, mix the cooled rice, rocket, dried cranberries, toasted pecans, and green onions. Add about half of the crumbled feta and pomegranate seeds.
- Step 5: Pour most of the dressing over the salad and toss gently to combine everything evenly.
- Step 6: Transfer the salad to a serving bowl and sprinkle the remaining feta and pomegranate seeds on top. Serve immediately for best freshness and flavor.
Tips & Variations
- Use toasted walnuts or almonds instead of pecans for a different nutty crunch.
- Add cooked chicken or chickpeas for extra protein.
- Substitute baby spinach or mixed greens if rocket is unavailable.
- If pomegranate is out of season, dried cherries or fresh red grapes can add a similar burst of sweetness.
- For a vegan version, omit feta or replace it with a plant-based cheese alternative.
Storage
Store the salad in an airtight container in the refrigerator for up to 2 days. Because of the fresh greens and pomegranate, it tastes best the same day. Keep the dressing separate if preparing in advance, then toss just before serving. Reheating is not recommended as it diminishes the freshness and texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of rice?
Wild rice has a unique chewy texture and nutty flavor that’s key to this salad, but you can substitute with brown rice or a wild rice blend if needed, keeping in mind the cooking times may vary.
How do I remove pomegranate seeds easily?
Cut the pomegranate in half, hold it over a bowl with the skin side down, and tap the back with a wooden spoon to release the seeds. This method minimizes mess and speeds up the process.
Print
Wild Rice Salad with Pomegranate, Feta, Cranberries, and Pecans Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This vibrant Wild Rice Salad combines nutty wild rice with fresh baby rocket, juicy pomegranate seeds, creamy feta cheese, dried cranberries, toasted pecans, and a zesty homemade dressing. Perfect as a light meal or a colorful side, this salad balances sweet, savory, and tangy flavors with crunchy textures. It’s easy to prepare and great for healthy eating.
Ingredients
Main Ingredients
- 150g (5oz / 1 cup) wild rice, uncooked
- 120g (4oz) baby rocket / arugula, roughly chopped (about 2 giant handfuls)
- 1 pomegranate, seeds only
- 100g (3.5oz) feta cheese, preferably soft Danish, crumbled
- 3/4 cup dried cranberries
- 3/4 cup roughly chopped toasted pecans
- 1 cup green onions, sliced (or alternatively chopped red onion)
Dressing
- 2 tbsp white wine vinegar (or cider vinegar or other clear 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: Boil 1 litre (1 quart) or more of water in a large saucepan. Add the wild rice, reduce the heat so it simmers gently, cover, and cook for 40 minutes or until the rice is tender but still slightly firm, with some grains bursting.
- Drain and Cool: Drain the cooked rice well, then leave it to steam dry and cool completely.
- Prepare the Dressing: Combine white wine vinegar, extra virgin olive oil, minced garlic, sugar, salt, and black pepper in a jar. Shake well and set aside for at least 15 minutes to allow the flavors to meld.
- Assemble the Salad: In a large bowl, mix the baby rocket, cooled wild rice, dried cranberries, toasted pecans, and green onions. Add some of the crumbled feta and pomegranate seeds.
- Toss with Dressing: Pour most of the prepared dressing over the salad ingredients and toss gently to combine.
- Serve: Transfer the salad into a serving bowl, topping it with the remaining feta cheese and pomegranate seeds. Serve immediately for best freshness and texture.
Notes
- Note 1: Wild rice is a whole grain with a nutty flavor and chewy texture that adds a great contrast in salads.
- Note 2: To easily remove pomegranate seeds, score the fruit and submerge in water to separate the arils from the membrane.
- Note 3: Using soft Danish feta gives a creamy texture and balances the tartness of pomegranate.
- Note 4: Cooking time for wild rice can vary, so test for tenderness but avoid overcooking to prevent mushiness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Keywords: wild rice salad, pomegranate salad, healthy salad, vegetarian salad, arugula salad, feta cheese salad, nutty salad, cranberry salad
