Wild Rice Salad with Apples, Pomegranate, Cranberries, and Walnuts
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Cooling Time
30 mins
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Total Time
1 hr 20 mins
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Servings
6 people, as a side
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Calories
4722 kcal
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Course
Salad
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Cuisine
American-Mediterranean Fusion
Wild Rice Salad with Apples, Pomegranate, Cranberries, and Walnuts
Description
The salad begins by cooking wild rice until tender but still slightly firm, then transferring it to a bowl where it cools slightly. Fresh spinach, chopped apples (a mix of Granny Smith and Honeycrisp for crispness and balanced sweetness), shallots, pomegranate seeds, walnuts, dried cranberries, parsley, and mint are added to the rice.
The dressing combines lemon juice and honey, seasoned with garlic powder, sumac, kosher salt, and black pepper, then emulsified with extra virgin olive oil. Tossing the dressing with the salad while the rice is still warm helps the grains absorb the flavors effectively. The mixture then cools to room temperature before serving, balancing freshness and mild sweetness.
This salad offers a pleasing mix of textures—from the chewy wild rice to crunchy nuts and juicy fruit—and a flavor profile mixing citrus acidity, sweetness, and herbaceous notes. It's suitable as a side dish or light vegetarian main course.
Leftovers keep well refrigerated for up to three days and are best served after coming back to room temperature. The wild rice can be cooked with water or low-sodium chicken or vegetable broth for added flavor, taking care to not overcook so the grains remain pleasantly firm.
Ingredients
For the Dressing
- 1/4 cup lemon juice
- 1 tablespoon honey
- 1/2 teaspoon garlic powder
- 1 teaspoon sumac
- kosher salt
- black pepper
- 1/3 cup extra virgin olive oil
For the Salad
- 1 1/2 cups wild rice
- 2 cups spinach
- 2 apple I used a combination of Granny Smith and honeycrisp), chopped, semi-sweet, crisp
- 2 shallot chopped
- 1 cup pomegranate seeds (from about 1 small pomegranate)
- 1 cup walnuts roughly chopped
- 3/4 cup dried cranberries
- 1/2 cup parsley chopped leaves
- 1/2 cup mint leaves chopped
Instructions
- Make the dressing. In a small bowl, combine the lemon juice and honey. Add the garlic powder, sumac, and a large pinch of kosher salt and black pepper. Whisk continuously as you drizzle in the extra virgin olive oil. Set aside.
- Cook the wild rice. Cook the rice according to the package instructions (mine took about 40 minutes). Transfer to a large serving bowl.
- Mix the salad. When the rice has cooled just slightly (but not completely), add the spinach, apples, shallots, pomegranate seeds, walnuts, dried cranberries, parsley, and mint.
- Dress and rest. Pour the dressing over the salad and toss. Taste and adjust seasoning to your liking, then set aside to cool completely before serving, and serve at room temperature.
Notes
- Bring the salad to room temperature before serving for better flavor absorption.
- Cook wild rice until tender but still firm; avoid overcooking to prevent mushiness.
- You can cook the rice in water or substitute low-sodium chicken or vegetable broth for added flavor.
- Store leftovers covered in the refrigerator for up to three days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people, as a side
Amount Per Serving
Calories 4722 kcal
% Daily Value*
| Calories | 472.2kcal | 24% |
| Carbohydrates | 56.7g | 19% |
| Protein | 10.2g | 20% |
| Fat | 25.8g | 40% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 10.8g | 64% |
| Monounsaturated Fat | 10.7g | 54% |
| Sodium | 18.3mg | 1% |
| Potassium | 476.8mg | 10% |
| Fiber | 6.7g | 27% |
| Sugar | 20.1g | 40% |
| Vitamin A | 1530.6IU | 31% |
| Vitamin C | 18.3mg | 20% |
| Calcium | 61.7mg | 6% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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