Description
This wild rice salad is packed with pomegranate, kale, feta, and walnuts for a colorful, hearty salad that’s perfect for fall and winter gatherings. Better yet, it can be made ahead!
Ingredients
Units
Scale
- 1 cup wild rice or wild rice blend*, dry
- seeds from 1-2 pomegranates
- 4 cups kale, shredded
- 3/4 cup red onions, diced small
- 3/4 cup feta
- 3/4 cup walnuts
- 1/4 cup fresh basil, shredded into ribbons
- 1/3 cup cider vinegar
- 1/4 cup extra virgin olive oil
- juice from 1 orange
- 1 tsp orange zest
- 1 tbsp maple syrup
- 1/4 tsp each salt and pepper
Instructions
- Cook the rice. Cook wild rice according to package instructions. Once fully cooked, transfer rice from pot to a fine mesh sieve to rinse with cool water.
- Combine salad ingredients. In a large bowl, combine wild rice, pomegranate seeds, kale, red onions, feta, walnuts, and fresh basil. Gently stir together to combine.
- Make the vinaigrette. In a mason jar, add cider vinegar, olive oil, orange juice + zest, maple syrup, salt, and pepper. Shake vigorously until fully emulsified.
- Toss the salad. Pour vinaigrette over salad and toss to combine. Option to chill for 30 minutes before serving, or eat right away!
Notes
- Storage: Store this salad for up to five days in the fridge in an airtight container. Freezing is not recommended for this salad.
- Ingredient prep tip: Save 15 minutes of prep time by chopping/prepping the other ingredients while the rice is cooking! Deseed pomegranate(s), shred kale and basil into ribbons, finely dice onions, etc.
- Prep Time: 15
- Cook Time: 45
- Category: Lunch
- Method: Stovetop + Combine
- Cuisine: American
Nutrition
- Serving Size: 3/4 cup
- Calories: 333
- Sugar: 9.3 g
- Sodium: 279.1 mg
- Fat: 23.5 g
- Saturated Fat: 5.1 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4.1 g
- Protein: 8.3 g
- Cholesterol: 16.7 mg
