This is my all-time favorite fall salad. My mom received the recipe from a friend years ago and we’ve been making it ever since. It’s a stand-in-the-kitchen-eat-the-entire-bowl-over-the-counter kinda salad. So scrumptious. The dressing is simple – just oil and vinegar – so not to distract from all the goodness going on. Buttery pine nuts and tart pomegranate seeds add amazing flavor and are so dang gorgeous in this festive holiday side dish.
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Ingredients for the Wild Rice Salad
1.5 cups wild rice
3 to 4 carrots
3 green onion stalks
3/4 cup pine nuts
1 pomegranate
1 heaping teaspoon honey (maple syrup if you like it vegan)
scant 1/4 cup rice bran oil
scant 1/4 cup rice vinegar
salt and pepper
Directions
While the rice cooks, grate the carrots, chop the onion and peel the pomegranate. Combine ingredients together in a large bowl. Add the oil, vinegar, honey and salt and pepper to taste. Toss to combine. It’s best served warm but it’s almost just as tasty cold the next day.
YUM!!!
This looks lovely Grace! I just bough some black rice and have a pomegranate and plenty of carrots at hand. Don’t have the ingredients for your dressing but will improvise 🙂
Thank for lovely inspiration as always!
Thank you so much Linn! The dressing is really simple – so not to distract from all the exciting goodies going on in the salad. A neutral oil and simple light vinegar will do!