Wild Rice Harvest Salad
User Reviews
5
Wild Rice Harvest Salad
Description
The Wild Rice Harvest Salad features cooked wild rice simmered in chicken broth, providing a nutty base. The salad mixes smoky crumbled bacon, thinly sliced sweet honeycrisp apples tossed with lemon juice to maintain crispness, fresh pomegranate seeds, halved grapes, creamy goat cheese crumbles, and roasted pecans layered over a bed of fresh greens like arugula or baby kale. A maple Dijon vinaigrette made by blending vegetable oil, Dijon mustard, maple syrup, red wine vinegar, shallot, and spices is combined just before serving.
This salad offers a combination of flavors: sweetness from the fruits and maple syrup, savory bacon notes, creamy tang from goat cheese, and a slight crunch from pecans and greens. The wild rice adds a chewy texture contrasting with the crisp apples and juicy grapes. The dressing provides a balanced tang and sweetness enhancing the ingredients. The salad can be scaled easily for any size gathering and works well as a vegetarian option if bacon and cheese are omitted.
The recipe notes suggest substituting ingredients like different nuts, cheeses, or fruits, and cooking grains such as quinoa or barley instead of wild rice. It also advises storing leftover wild rice broth for other uses. This versatility and balance make the salad a practical choice to prepare ahead or customize based on seasonal produce and preferences.
Ingredients
- 1 pound Bacon nitrate, nitrite free, cooked and crumbled
- 1 medium honeycrisp apple washed, sliced thin (or other sweet/crisp apple)
- 1/4 lemon juiced (for the apples)
- 1 cup pomegranate arils seeds, fresh
- 1 1/2 cups red grapes washed, halved, or green grapes
- 1 cup goat cheese substitute other creamy cheese, like Blue Cheese or Feta, crumbled
- 1 1/2 cups pecans or other nuts, roasted, salted
- 8 cups greens such as arugula, chopped romaine, baby kale, fresh
Maple Dijon Vinaigrette
- 3/4 cup vegetable oil like grapeseed or avocado oil
- 1/4 cup Dijon mustard
- 1/4 cup pure maple syrup
- 1/3 cup red wine vinegar
- 1-2 teaspoons shallot finely minced
- 1/8 teaspoon curry powder
- 1/4 teaspoon salt kosher, sea salt
- 1/8-1/4 teaspoon black pepper
Wild Rice
- 4 cups chicken broth
- 1 cup wild rice
- 2 teaspoons kosher salt
Instructions
Maple Dijon Vinaigrette
- Pour veggie oil into blender, jar or bowl; I like using grapeseed oil or avocado oil, both delicious and high in omega's and nutrients. Add Dijon mustard, maple syrup, and balance of ingredients and blend until lighter, creamy and smooth.
- Refrigerate until ready to use and refrigerate any leftovers. For more detail and variation ideas on dressing, see the post.
Wild Rice
- In a medium pot, pour chicken broth and bring to simmer over medium-high heat. Stir in wild rice and sea salt. Reduce heat to low/simmer and cover for about 45-60 minutes, until rice is split open and curly.
- You will probably have leftover broth, wild rice won't absorb all the liquid. Remove rice with a slotted spoon to bowl to cool and place in fridge until ready to use. Save leftover rice broth to use in a soup or give as a treat to your pet.
Prep and Assemble Salad
- Wash and dry apple -- cut in quarters, slicing out core, the slice into thin slices. Place in covered glass container or ziplock baggie; squeeze fresh lemon juice; toss gently to coat, refrigerate until ready.
- Wash and pat dry your grapes, slice in half and place in separate baggie or covered glass container, place in fridge until ready to use.
- Fry or bake bacon (350° on foil lined cookie sheet for about 12-18 minutes depending on thickness), drain and cool, crumble into small pieces, set aside. Seed pomegranate, or purchase pre-packaged pomegranate arils. Make sure you have your desired nuts, cheese.
Assemble the Salad
- On desired platter or plates, place a layer of greens. Arrange the balance of the ingredients in pretty patterns, whether in straight rows, or in patterns, or toss together. When ready to serve, drizzle with maple Dijon vinaigrette, toss and serve.
Notes
- The wild rice can be replaced with grains like quinoa, brown rice, buckwheat, barley, or farro, cooked using chicken broth for added flavor.
- Honeycrisp apples may be substituted with pears or citrus fruits like oranges or grapefruit for variation.
- In place of pomegranate arils, berries such as blueberries, raspberries, blackberries, or strawberries work well.
- Cheese options include goat cheese, blue cheese, gorgonzola, or feta according to taste.
- For nut variety, try pistachios, cashews, walnuts, almonds, pepitas, pine nuts, or sunflower seeds, roasted and salted or candied for added texture.
- Grapes can be swapped with different varieties or replaced with berries or melon balls.
- Vegetarian or vegan versions can omit bacon and cheese or replace bacon with turkey bacon, chopped pepperoni, salami, or crispy prosciutto if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10-12 Servings
Amount Per Serving
Calories 639 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 639kcal | 32% |
| Carbohydrates | 32g | 11% |
| Protein | 17g | 34% |
| Fat | 51g | 78% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 16g | 94% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 40mg | 13% |
| Sodium | 1012mg | 42% |
| Potassium | 502mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 14g | 28% |
| Vitamin A | 672IU | 13% |
| Vitamin C | 7mg | 8% |
| Calcium | 97mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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