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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Step 1
Cook the rice, grate the carrots, chop the green onion, peel the pomegranate, add the pine nuts.
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Step 2
Pretty little pomegranate.
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Step 3
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 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.