Dazzling Wild Rice Winter Salad
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
- 2 cups cooked wild rice, about 1/2 cup raw
- 3 cups arugula
- 1/3 cup toasted slivered almonds
- 1/3 cup dried apricots, coarsely chopped
- 1/4 cup pomegranate arils
For the Dressing:
- 1/4 cup extra virgin olive oil
- 1/4 cup white wine vinegar
- 1/2 teaspoon dijon mustard
- 1 tablespoon honey
- pinch of salt and freshly-ground black pepper
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!
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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.
Nutrition Estimate
Calories: 128 kcal, Carbohydrates: 22 g, Protein: 4 g, Fat: 3 g, Sodium: 10 mg, Potassium: 234 mg, Fiber: 2 g, Sugar: 8 g, Vitamin A: 500 IU, Vitamin C: 2.2 mg, Calcium: 36 mg, Iron: 0.9 mg