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.
Cook the rice, grate the carrots, chop the green onion, peel the pomegranate, add the pine nuts.
Pretty little pomegranate.
Mix ingredients together with oil, vinegar, honey, salt and pepper. That was easy!
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 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
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.