Description
This chilled wild rice and pomegranate salad is bursting with flavor and crunch! Sweet studded pomegranate seeds meet salty feta, savory wild rice and onion, crunchy walnuts, earthy kale, and basil beneath a simple orange vinaigrette. Great for make-ahead lunches or holiday dishes to pass!
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
