This wild rice and arugula salad takes advantage of seasonal greens and pomegranates for a filling and fresh side that looks as good as it tastes!
Ingredients
2cupscooked wild rice, about 1/2 cup raw
3cupsarugula
1/3cuptoasted slivered almonds
1/3cupdried apricots, coarsely chopped
1/4cuppomegranate arils
For the Dressing:
1/4cupextra virgin olive oil
1/4cupwhite wine vinegar
1/2teaspoondijon mustard
1tablespoonhoney
pinchof salt and freshly-ground black pepper
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Instructions
Rice. Cook wild rice according to package directions. (This usually takes about 45 minutes, and can be done up to a week ahead.)
Dressing. Combine all dressing ingredients in a small jar or measuring cup. Shake or whisk vigorously to combine. Extra dressing will keep in the fridge for a week.
Salad. Combine cooked rice, arugula, almonds, apricots, and pomegranate arils. Drizzle with dressing, and toss. Serve cold or at room temperature. Enjoy!
Notes
If you want to prep ahead of time, make the rice and dressing in advance, and store each in the fridge. All the salad ingredients can be combined ahead of time, too, and just dressed when ready to serve.