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Wild Rice Salad with Pomegranate, Feta, and Pecans Recipe

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3.8 from 6 reviews

A vibrant and flavorful wild rice salad combining nutty wild rice, fresh arugula, juicy pomegranate seeds, tangy feta, dried cranberries, and toasted pecans, all tossed in a zesty garlic vinaigrette. Perfect as a colorful holiday side dish or a light meal.

  • Total Time: 1 hour
  • Yield: Serves 3 as a meal or 5-6 as a side

Ingredients

Salad 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)

Dressing

  • 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

Instructions

  1. Cook the Wild Rice: Bring at least 1 litre (or 1 quart) of water to a boil in a large saucepan. Add the wild rice, reduce heat to a gentle simmer, cover the pan, and cook for 40 minutes or until the rice is tender but still slightly firm, with some grains bursting. Drain the rice and let it steam dry and cool.
  2. Prepare the Dressing: In a jar, combine white wine vinegar, extra virgin olive oil, minced garlic, sugar, salt, and black pepper. Shake well to mix and set aside for at least 15 minutes to allow flavors to meld.
  3. Assemble the Salad: In a large bowl, combine the cooled wild rice, chopped rocket, dried cranberries, toasted pecans, and sliced green onions. Add half of the crumbled feta cheese and pomegranate seeds. Pour most of the dressing over the salad and toss gently to combine.
  4. Serve: Transfer the salad to a serving bowl. Top with the remaining feta cheese and pomegranate seeds. Serve immediately for the best freshness and vibrant flavor.

Notes

  • Note 1: Wild rice is a key ingredient providing a nutty texture and flavor. Cooking time varies slightly depending on brand and freshness.
  • Note 2: To extract pomegranate seeds easily, cut the pomegranate in half and tap the back with a wooden spoon over a bowl to release the seeds.
  • Note 3: Use soft Danish feta if possible for creamier texture, but any crumbly feta works.
  • Note 4: Do not overcook the rice; it should remain slightly firm to maintain the salad’s texture.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Sides
  • Method: Stovetop
  • Cuisine: International
  • Diet: Vegetarian

Find it online: https://recipeteach.com/wild-rice-salad-with-pomegranate-feta-and-pecans-recipe/