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WILD RICE SALAD
5 from 92 votes

WILD RICE SALAD

This Wild Rice Salad features nutty wild rice combined with arugula, pomegranate seeds, crumbled soft feta cheese, dried cranberries, toasted pecans, and green onions for a blend of textures and flavors. The dressing, made from white wine vinegar, extra virgin olive oil, garlic, sugar, salt, and pepper, adds a tangy and savory note that ties the ingredients together. The salad balances chewiness, crunch, sweetness, and brightness, suitable as a side or light main dish.

Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings: 3 -6 people
Calories: 361 kcal
Course: Side Dish

Ingredients

  • 150g (5oz / 1 cup) wild rice , uncooked (Note 1)
  • 120g (4oz) arugula roughly chopped (~2 giant handfuls, baby
  • 1 pomegranate , seeds only (see video, Note 2)
  • 100g (3.5oz) feta cheese preferably soft Danish, crumbled (Note 3
  • 3/4 cup dried cranberries (or similar)
  • 3/4 cup pecans roughly chopped; toasted
  • 1 cup green onions , sliced (or chopped red onion)
Dressing:
  • 2 tbsp white wine vinegar (or cider vinegar, or other clear-ish vinegar)
  • 6 tbsp extra virgin olive oil
  • 1/2 garlic minced, clove
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions

Wild Rice
    Cup of Yum
  1. Boil 1 litre/quart+ of water in large saucepan (no need to be exact). Add rice, lower heat so it’s simmering gently. Cover then cook for 40 minutes (Note 4), or until rice is tender but not super soft (some will burst). 
  2. Drain then leave to steam dry and cool.
  3. Salad
  4. Shake Dressing in a jar, set aside for 15 minutes+.
  5. Place rocket, rice, cranberries, pecans and green onions in a bowl. Add some of the feta and pomegranate. Pour over most of the Dressing, toss gently.
  6. Transfer into serving bowl, top with remaining feta and pomegranate. Serve immediately.

Notes

  • Wild rice is a grain with a nutty, toasted flavor and may be sourced from specialty stores or health food sections.
  • To remove pomegranate seeds, cut fruit in half and tap the inside with a wooden spoon over a bowl to release seeds efficiently.
  • Soft Danish-style feta or goat cheese works best for creamy texture; regular feta can be used if crumbled finely.
  • Cooking wild rice to 40-45 minutes achieves tender texture with some burst grains; shorter or longer cooking times adjust firmness.
  • The salad can be made ahead by keeping ingredients separate and tossing just before serving; the dressing lasts up to 48 hours refrigerated but should be used promptly due to raw garlic content.

Nutrition Information

Serving 153g Calories 361cal (18%)

Nutrition Facts

Serving: 3 -6 people

Amount Per Serving

Calories 361

% Daily Value*

Serving 153g
Calories 361cal 18%

* Percent Daily Values are based on a 2,000 calorie diet.