Ancient Grain Salad
User Reviews
3.3
Ancient Grain Salad
Description
The Ancient Grain Salad features a combination of wild rice, red quinoa, and farro, providing an earthy, chewy base rich in whole grains. Toasted walnuts, pecans, and pistachios add a crunchy texture, while dried cranberries, apricots, golden raisins, and brown raisins introduce sweet fruit notes contrasted by the bright pomegranate arils. Thinly sliced scallions, minced red onion, and diced celery contribute sharpness and crispness. The dressing of olive oil, apple cider vinegar, and sweet mustard dresses the salad lightly, enhancing the flavors without overpowering the ingredients.
The salad benefits from being refrigerated after tossing with the dressing, allowing flavors to meld and grains to absorb the dressing. Reserved dressing can be added before serving if needed. Garnishing with extra pomegranate seeds enhances the presentation and adds a final fresh burst. This salad is filling on its own or can complement meat or vegetarian dishes.
For cooking the grains from scratch, the notes provide thorough instructions on boiling and rinsing to achieve tender yet firm textures, ensuring the salad holds structure without becoming mushy.
Ingredients
- 1 cup wild rice cooked
- 1 cup red quinoa cooked
- 1 cup farro cooked
- 1/4 cup walnuts toasted, chopped
- 1/4 cup pecans toasted, chopped
- 1/4 cup pistachio rough chopped
- 1/4 cup dried cranberries
- 1/4 cup dried apricot finely chopped
- 1/4 cup golden raisins
- 1/4 cup raisins brown
- 1/4 cup pomegranate arils plus extra for garnish
- 4 scallions thinly sliced, green and white parts
- 1/4 red onion minced, large
- 3 talks celery (use thin inner stalks, finely diced, with the green leafy parts)
garnish
- pomegranate arils
dressing
- 1/2 cup olive oil
- 5 Tbsp apple cider vinegar
- 1 tsp mustard sweet
- salt to taste
- black pepper to taste
Instructions
- Toss all the salad ingredients together in a large bowl.
- Whisk the dressing ingredients together and add enough to the salad to moisten everything. Reserve any unused dressing for adding right before serving if needed.
- Cover and refrigerate until serving. The salad can be made up to a day ahead. Sprinkle with more pomegranate seeds just before serving.
Notes
- Cook wild rice by simmering in boiling water about 30 minutes until tender but firm, then rinse with cold water.
- Boil farro about 20 minutes until tender but still firm, drain and rinse well.
- Rinse quinoa thoroughly before boiling 12-15 minutes until tails sprout, then drain and rinse.
- This salad can be made a day ahead; refrigerate and add reserved dressing before serving if needed.
- Use fresh pomegranate arils for garnish to add freshness and color just before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 214kcal | 11% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 17mg | 1% |
| Potassium | 233mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 197IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.3
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