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Wild Rice Salad with Pomegranate by Joyful Balance

Pomegranate Wild Rice Salad

Delaney Marie
This Pomegranate Wild Rice Salad is the perfect combination of flavors: slightly nutty, slightly earthy, slightly sweet, and overall delicious. A great option for any meal, but especially perfect for a holiday table as many of these flavors are a slight nod to the winter holidays!
*Note that From Start to Finish is an estimate - it includes 45 minutes for you to cook your rice and 45 minutes to allow it to cool (and assumes you will prep your other ingredients at some point during this time), 20 minutes to actually follow the recipe directions, and 60 minutes to allow your salad to chill in the fridge before serving. So most of this time is simply waiting for your rice to cook/cool, or waiting for your salad to chill!
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From Start to Finish2 hours 50 minutes
Servings8 servings

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!
Did you make this recipe?Mention @joyfulbalanceofficial on Instagram and show the world your plant based creation!