Wild Rice Salad
Sep 20, 2024 10:53 AM
This vibrant Wild Rice Salad recipe is a harmony of robust flavors and delicious textures. This seasonal salad with wild rice features tender, caramelized delicata squash, tart pomegranate arils, creamy goat cheese, crunchy pistachios and an unbelievably delicious silky honey balsamic vinaigrette. It’s the perfect impressive side dish or a gorgeous addition to your holiday table!
With turkey day quickly approaching, it got me curious. Do you stick to a super traditional menu and serve the same tried and true dishes year after year? Or, are you someone who likes to take chances and shake things up a bit at each holiday?
I fall somewhere in the middle. While I do serve the same type of dish year after year (stuffing, brussels sprouts, mashed potatoes), the way I prepare them will always vary. After all, variety is the spice of life!
Whether you are a diehard traditionalist or wild child who loves to take chances, today’s salad most definitely belongs on your holiday table!
Ingredients:
- 1 large Delicata Squash (about 1 ½ pounds total)
- 2 TBS Olive Oil
- Sea Salt & Pepper
- 4 Cups Stock, Broth or Water (or mix of both)
- 1 Cup Wild Rice (about 6.25 ounces)
- 4 cups Baby Arugula (can substitute baby spinach or mixed greens)
- 1 Cup Pomegranate Arils
- ½ Cup Green Onions – sliced (both white and green parts)
- ¼ Cup Pumpkin Seeds
- ¼ Cup Roasted Pistachios
- 4 ounces Soft Goat Cheese or Feta – crumbled
Vinaigrette
- ¼ cup Extra Virgin Olive Oil
- 2 TBS Balsamic Vinegar
- 1 ½ - 2 TBS Honey
- 1 tsp Dijon
- Kosher Salt & Ground Black Pepper
Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
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