Greetings, chickpeas! Today's recipe is a great vegan option for your Thanksgiving or Christmas table. This Pomegranate Wild Rice Salad is earthy, nutty, and topped with a delicious Orange Dressing. You don't want to miss out on this one!
This recipe is fantastic for the holidays and will please both vegans and omnivores. Many of the flavors are winter holiday favorites, it is simple to throw together, and it is absolutely beautiful! Now, let's dive in!
Inspiration for Pomegranate Wild Rice Salad
I've made a number of wild rice salads over the years, and I love how hearty and nutritious they are. For my version I wanted pomegranate for a pop of flavor, toasted nuts and seeds for earthy vibes, and an oil-free orange dressing to tie it all together!
I wanted this Wild Rice Salad to feel somewhat Christmas-inspired, so we are letting the Christmas flavors shine! Pomegranates are a winter fruit and are a beautiful Christmas red color. Oranges also fit the bill because there are many traditions where oranges represent the holidays. And pumpkin seeds also pull in some end-of-year vibes that go with our salad perfectly!
Ingredients
I just love the delicious combination of flavors that these fresh ingredients give us! Most grocery stores should carry all of these things this time of year, but read the "Tips & Tricks" section for substitution ideas!
- Wild rice: Wild rice tends to have a slightly chewy texture and a somewhat earthy flavor. I love the combination of textures in this salad, largely because of what the wild rice provides us!
- Pomegranate: These add a delicious little burst of sweetness to our salad.
- Carrot: carrots add a bit of sweetness, and since we are grating them they also add some varying textures. And they add a fun pop of color!
- Arugula: I tested this salad with a number of different greens and arugula was definitely my favorite. I love the slightly peppery flavor of it with all of our other ingredients!
- Sliced almonds and pumpkin seeds: we are going to toast these and they will provide some fun crunch and a delicious nutty flavor!
- Orange juice and zest: these will be added to our dressing for a zing of citrus flavor! I am a big fan of orange-based dressings, and this one does not disappoint!
- Tahini, apple cider vinegar, maple syrup, and dijon mustard: the other components of our orange dressing! The tahini adds creaminess, the apple cider vinegar and dijon mustard add acidity, and the maple adds a touch of sweetness.
How to Make Pomegranate Wild Rice Salad
The procedure here is pretty simple. As always, keep scrolling for the full instructions. But here's the basics:
- Toast your almonds and pumpkin seeds on the stovetop.
- Mix ingredients for the orange dressing.
- Add dressing to all salad components.
- Add salt and pepper to taste.
- Chill in fridge.
- Lastly, serve and enjoy!
Tips & Tricks
This one can easily be altered to fit your preferences! Here are some ideas I've got for you if you want to mix things up.
- Arugula is technically more of a fall green, but most stores carry it year-round. However, if you can't find it (or just aren't a fan of arugula) just replace it with another green! Spinach was my next favorite option here while testing.
- If you don't have almonds or pumpkin seeds, feel free to use any other nuts or seeds of your choice! These mainly provide a fun crunch and some toasty flavors, but other nuts and seeds can also provide this just as well.
- If you have a hard time finding pomegranate, be sure to check the freezer section for frozen pomegranate seeds! Alternatively, dried cranberries would also be a fun replacement!
- Looking for something fun to serve with your Pomegranate Wild Rice Salad? Check out my Baked Vegan Butternut Squash Mac & Cheese or my Tomato Basil Soup to pair with this!
Enjoy!
📖 Recipe
Pomegranate Wild Rice Salad
Ingredients
- ¼ cup sliced almonds
- ¼ cup raw pumpkin seeds
- 3.5 cups cooked wild rice - completely cooled (for the most flavor, cook according to package directions but use vegetable broth instead of water!)
- Pomegranate arils from 1 medium pomegranate - (about 1.5 cups)
- 1 medium/large carrot - grated
- 2 cups arugula - roughly chopped
- Orange juice and orange zest from half of one navel orange
- 1 tablespoon tahini
- 2 tablespoon apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon dijon mustard
- Salt and pepper, to taste
Instructions
- Bring a nonstick pan on the stovetop to medium heat. Add your sliced almonds and pumpkin seeds. Stirring once a minute, allow your nuts and seeds to toast on the stovetop for about 5-7 minutes (or until they are toasted to your liking). Remove from heat and allow to cool to room temperature for a few minutes.
- Add your cooled cooked wild rice, cooled roasted almonds and pumpkin seeds, pomegranate arils, grated carrot, and chopped arugula to a large salad bowl. Toss it all together.
- Create your orange dressing by combining orange juice and orange zest, tahini, apple cider vinegar, maple syrup, and dijon mustard in a small jar. Place the lid on the jar and shake until ingredients are evenly incorporated (Alternatively, you could simply combine in a bowl by whisking with a fork).
- Pour your dressing onto your salad mixture and toss to combine.
- Add salt and pepper to taste and give one last toss.
- Place in the fridge and allow to chill slightly (I like to give it an hour, but this is up to you! You can even serve it right away if you'd prefer, but I personally think it is best slightly chilled.) Serve and enjoy!
Happy cooking, friends! If you made this recipe don’t forget to tag me (@joyfulbalanceofficial) on facebook or instagram so I can cheer you on for your salad-making ways.
Stay Joyfully Balanced!
[…] or it can also be split into smaller servings as a side soup. I think it would pair nicely with my Pomegranate Wild Rice Salad or my Lemon Basil Orzo […]