Name: Wild Rice Salad with Pomegranate, Feta, and Pecans Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 1 h
Cuisine: International
Ingredients: 150g (5oz / 1 cup) wild rice, uncooked; 120g (4oz) baby rocket/arugula, roughly chopped (~2 giant handfuls); 1 pomegranate, seeds only; 100g (3.5oz) feta cheese, preferably soft Danish, crumbled; 3/4 cup dried cranberries (or similar); 3/4 cup roughly chopped toasted pecans; 1 cup green onions, sliced (or chopped red onion); 2 tbsp white wine vinegar (or cider vinegar, or other clear-ish vinegar); 6 tbsp extra virgin olive oil; 1/2 garlic clove, minced; 1 tsp sugar; 1/2 tsp salt; 1/2 tsp black pepper

Jump to Recipe· 3.8 from 6 reviews

If you’re looking to wow your friends and family with a dish that bursts with color, texture, and vibrant flavors, the Wild Rice Salad with Pomegranate, Feta, and Pecans Recipe is an absolute must-try. This salad is a celebration of contrasts—the nutty, chewy wild rice pairs beautifully with the juicy, tart pomegranate seeds, creamy feta cheese, and crunchy toasted pecans. Every bite delivers layers of freshness and depth, making it perfect for holidays, special occasions, or anytime you want a sensational salad that feels both wholesome and luxurious.

Ingredients You’ll Need

A clear glass jar filled with a yellow sauce that has small dark specks evenly spread throughout, showing two layers with a slightly thicker layer near the bottom. Above the jar, a silver spoon holds some of the sauce dripping slowly back into the jar, displaying a smooth and glossy texture. The jar sits on a round, woven straw coaster, placed on a white marbled surface. In the softly blurred background, there is a piece of yellow lemon on the left and a white cloth with yellow stripes on the right. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this Wild Rice Salad with Pomegranate, Feta, and Pecans Recipe plays a vital role, combining simple elements that create an impressive harmony of flavors and textures. From the chewy wild rice providing a hearty base to the crunch of pecans and zing of fresh green onions, every component contributes something special.

150g wild rice: The star grain offers nutty flavor and chewy texture that holds the salad together.
120g baby rocket (arugula): Adds peppery freshness and vibrant green color that lightens the dish.
1 pomegranate, seeds only: Bursting with juicy tartness, these ruby-red jewels bring the salad to life.
100g feta cheese (preferably soft Danish): Creamy, salty, and crumbly, feta adds a luscious richness that balances the tartness.
3/4 cup dried cranberries: These chewy dried fruits add a hint of sweetness and a lovely chew.
3/4 cup toasted pecans, roughly chopped: Their buttery crunch rounds out the texture spectrum.
1 cup green onions, sliced: Fresh, mildly pungent, and crisp green onions elevate the flavor complexity.
Dressing: A simple blend of 2 tbsp white wine vinegar, 6 tbsp extra virgin olive oil, 1/2 minced garlic clove, 1 tsp sugar, 1/2 tsp salt, and 1/2 tsp black pepper perfectly ties all ingredients together.

How to Make Wild Rice Salad with Pomegranate, Feta, and Pecans Recipe

Step 1: Cook the Wild Rice

Start by boiling about 1 liter or quart of water in a large saucepan. Once boiling, add the wild rice, reduce heat to a gentle simmer, cover, and let it cook for approximately 40 minutes. The rice should be tender but not mushy—some grains will burst, which adds to the texture. After cooking, drain the rice and allow it to steam dry while cooling; this is crucial to keep the salad from becoming soggy.

Step 2: Prepare the Dressing

While the rice is cooking, combine the white wine vinegar, extra virgin olive oil, minced garlic, sugar, salt, and black pepper in a jar. Shake vigorously until well mixed. Let the dressing sit for at least 15 minutes to allow the flavors to meld beautifully, bringing a subtle zing and garlic warmth that brightens the entire salad.

Step 3: Assemble the Salad

In a large bowl, gently toss together the baby rocket, cooled wild rice, dried cranberries, toasted pecans, and sliced green onions. Add part of the crumbled feta and pomegranate seeds. Pour in most of the dressing, tossing everything delicately to coat without bruising the ingredients. Finally, transfer the salad into a serving dish, reserving some feta and pomegranate to sprinkle on top for a dazzling presentation.

How to Serve Wild Rice Salad with Pomegranate, Feta, and Pecans Recipe

In a white bowl on a white marbled surface, there are six different layers arranged side by side. Starting from the bottom left, there is a layer of dark wild rice with a rough texture, next to it is a bright red layer of pomegranate seeds with a shiny, juicy look. To the right, a layer of green chopped scallions shows a fresh and crisp texture. Above the rice is a bunch of green leafy watercress with fluffy white cheese sprinkled on top. Next to the watercress is a pile of roughly chopped brown nuts with a rough, crunchy look, and to their right, there is a dark layer of dried cranberries. A yellow sauce is being poured gently over the cheese in the center of the bowl. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To make your Wild Rice Salad with Pomegranate, Feta, and Pecans Recipe truly shine, garnish with extra crumbled feta and a handful of fresh pomegranate seeds right before serving. This not only adds vibrant color but also brings each bite to life with fresh bursts of saltiness and tart juiciness. A light sprinkle of chopped fresh herbs like parsley or mint can also add an herbal brightness if you want to experiment.

Side Dishes

This salad shines equally as a delightful side or a light main. It pairs beautifully with grilled chicken or fish for a wholesome meal, or alongside roasted vegetables during seasonal feasts. For a vegetarian dinner, serve with warm, crusty bread or stuffed bell peppers for an inviting spread anyone will love.

Creative Ways to Present

To impress at your next gathering, try serving the salad in hollowed-out pomegranate halves or on a bed of additional fresh rocket leaves. Layering the salad in clear glass bowls can show off the vibrant colors and textures. You can also portion it into individual serving cups topped with a pecan half and a few pomegranate seeds, perfect for elegant parties or buffets.

Make Ahead and Storage

Storing Leftovers

Thanks to the hardy wild rice and sturdy greens, this Wild Rice Salad with Pomegranate, Feta, and Pecans Recipe stores well in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible and toss just before serving to preserve freshness and crispness.

Freezing

Freezing is not recommended for this salad. The fresh greens, pomegranate seeds, and feta cheese tend to become watery or grainy upon thawing, which can diminish the vibrant texture and flavor balance that make the salad so special.

Reheating

This salad is best enjoyed cold or at room temperature. If your wild rice needs warming, gently heat only the rice separately and mix fresh ingredients and dressing afterward to keep the dish fresh and flavorful.

FAQs

Can I use other types of rice in this salad?

While wild rice provides a unique nutty flavor and chewy texture, you can substitute with brown rice or a wild rice blend if you prefer. Just keep in mind these may alter the salad’s texture and overall flavor profile.

Is there a substitute for feta cheese in the recipe?

If you’re not a fan of feta or need a dairy-free option, try using crumbled goat cheese for a similar tangy richness or firm tofu marinated in lemon juice and herbs for a vegan twist.

How do I prepare the pomegranate seeds easily?

Cut the pomegranate in half and gently tap the back with a wooden spoon over a bowl to release seeds. Alternatively, break it into sections underwater to minimize mess and separate the seeds from the pith effectively.

Can I make this salad vegan?

Yes! Simply omit the feta cheese or replace it with a vegan cheese alternative or seasoned tofu. The rest of the ingredients are plant-based and delicious as is.

What is the best way to toast pecans?

Spread pecans on a baking sheet and toast them in a preheated oven at 350°F (175°C) for about 5–8 minutes until fragrant, stirring halfway through. Keep a close watch so they don’t burn, as toasted nuts add wonderful depth to the salad.

Final Thoughts

There’s something truly magical about the Wild Rice Salad with Pomegranate, Feta, and Pecans Recipe. It combines healthful ingredients with festive flair, making it a standout salad that is as beautiful as it is delicious. Whether you’re bringing it to a potluck or simply brightening your weekday meals, this salad is destined to become a beloved favorite. Give it a try—you deserve a dish that’s flavorful, fresh, and simply unforgettable!

Wild Rice Salad with Pomegranate, Feta, and Pecans Recipe

Ingredients You’ll Need