Wild rice salad is a healthy, hearty meal that includes fresh pomegranate, peppery arugula, and a light, zesty orange vinaigrette. This seasonal salad works as a vegetarian meal or a nutritious side dish at your fall and winter holiday gatherings. (This recipe is gluten-free.)
1/2cupRoasted and salted pumpkin seedshulled pumpkin seeds
2Scallionslight and green parts, thinly sliced
Orange Vinaigrette
¼cupOrange juice
1tbspOrange zest
2tbspHoney
2tbspApple cider vinegar
3tbspOlive oil
¼tspSea saltplus more to taste
¼tspPepperplus more to taste
Instructions
Start by rinsing the rice in a large fine mesh sieve. Then, bring a large pot of water to a boil.
Add the rinsed rice and continue boiling, reducing heat as necessary to prevent overflow. Cook for 40 minutes to 50 minutes, until the rice is tender.
Remove from heat, drain the rice, and fluff with a fork. Allow the rice to cool completely before using.
Add the cooled rice and the remaining salad ingredients to a large bowl. Pour the vinaigrette over the ingredients. Toss the salad to combine the ingredients. Season to taste with salt and pepper. Garnish with more pomegranate seeds and crumbled feta cheese.
How To Make The Orange Vinaigrette
Put all the ingredients in a mason jar with a tight fitting lid and shake well to combine.
Use as desired. Store the vinaigrette in a mason jar or airtight container in the refrigerator for up to 3 day. Give it a shake before using.
Notes
Wild rice can be made up to 3 days in advance. Store in an airtight container in the fridge.Check out this post for more details about the Orange Vinaigrette. goodfoodbaddie.com offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used to make the recipe. For more information read our Nutritional Disclaimer.