Elevate your mealtime with this exquisite Wild Rice Salad — a harmonious blend of chewy wild rice, tender roasted sweet potatoes, bursts of sweet-tart pomegranate, creamy feta or goat cheese, and delightfully crunchy honey-roasted almonds, all perfectly coated in a bright, zesty lemon vinaigrette.

FROM THE KITCHEN OF CHELSEA LORDS

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The Wild Rice Salad You’ll Crave Again and Again!

A few weeks ago, I had a wild rice salad at a local restaurant that left an unforgettable impression. The intricate dance of textures and flavors — from the satisfying chew of the rice to the tender sweetness of roasted vegetables and the irresistible crunch of various toppings — was unlike any salad I’d ever experienced. It instantly became a dish I knew I had to recreate and master in my own kitchen.

Driven by that memorable culinary encounter, I spent the very next day experimenting with different ingredients and proportions. I meticulously tweaked the flavors, adjusting the sweetness, tanginess, and crunch until I finally landed on this perfected version. This recipe encompasses everything I adore in a meal: the earthy heartiness of wild rice, the comforting sweetness of roasted sweet potatoes, delightful bursts of juicy pomegranate arils, the creamy tang of feta or goat cheese, and the delightful textural contrast of honey-roasted almonds. The secret to tying all these wonderful elements together is my signature lemon vinaigrette, which adds a bright, fresh finish.

I proudly served this salad to my family for a Sunday dinner, and the response was overwhelmingly positive – everyone went back for second helpings! This Wild Rice Salad is incredibly versatile; it’s robust and satisfying enough to stand alone as a light yet fulfilling meal, or it can be presented as a spectacular side dish, especially during holiday gatherings. In fact, it has already earned a coveted spot on my Thanksgiving menu this year, promising to be a refreshing and vibrant addition to the traditional feast. Its ability to be prepped ahead of time also makes it an ideal choice for busy hosts.

Key Ingredients for Your Wild Rice Salad Masterpiece

Crafting a truly exceptional Wild Rice Salad begins with selecting the finest ingredients. Each component plays a vital role in creating the rich flavors and diverse textures that make this dish so special. Here’s a detailed look at what you’ll need and some helpful tips for substitutions:

Crafting Your Wild Rice Salad: A Simple Step-by-Step Guide

Creating this flavorful Wild Rice Salad is a straightforward process, making it perfect for both experienced cooks and beginners. Follow these simple steps to assemble a stunning and delicious dish:

1. Prepare the Wild Rice: Begin by thoroughly rinsing your chosen wild rice or wild rice blend under cold water. Then, cook it according to package directions until it’s perfectly tender yet still retains a pleasant chew. Once cooked, spread the rice out on a baking sheet or shallow dish to cool completely. For best results, I often refrigerate it briefly. This crucial step prevents the greens from wilting when you assemble the salad.
2. Roast the Sweet Potatoes: Peel and chop your sweet potatoes into uniform 1-inch cubes. Toss them with a generous drizzle of olive oil, then season lightly with salt and freshly ground black pepper. Spread them in a single layer on a large baking sheet, ensuring they have enough space to roast evenly. Bake until they are beautifully golden brown and fork-tender, with slightly caramelized edges. Allow them to cool before adding them to the salad.
3. Whisk the Lemon Vinaigrette: In a jar with a tight-fitting lid or a small mixing bowl, combine all the ingredients for the lemon honey dressing: fresh lemon juice, lemon zest, honey, red wine vinegar, olive oil, Dijon mustard, and dried oregano. Season with a pinch of salt and pepper. Seal the jar and shake vigorously (or whisk continuously) until the dressing is well emulsified and smooth. Taste and adjust seasonings as needed, adding more honey for sweetness or lemon for tang.
4. Assemble the Salad Layers: In a large mixing bowl, gently combine the cooled wild rice with your mixed greens. Add the cooled roasted sweet potatoes, vibrant pomegranate arils, the delightful crunch of honey-roasted almonds, and your choice of crumbled feta or goat cheese.
5. Dress and Serve: Just before serving, drizzle the prepared lemon vinaigrette generously over the salad. Toss everything lightly to ensure all the ingredients are evenly coated with the dressing. Serve immediately to enjoy the freshest textures and flavors. If you anticipate having leftovers, it’s best to dress only the portion you plan to eat to prevent the greens from becoming soggy.

Demystifying Pomegranate Deseeding: An Easy Method

Pomegranates can seem intimidating, but deseeding them is surprisingly simple and mess-free with this quick method:

Start by cutting the pomegranate in half across its equator. Hold one half, cut-side down, firmly over a large bowl. With your other hand, use a wooden spoon to firmly hit the back of the pomegranate. The arils (seeds) will magically fall out into the bowl. Don’t worry if some white membrane comes out too; that’s normal.

Once you’ve extracted most of the seeds, fill the bowl with water. The heavy arils will sink to the bottom, while the lighter white membrane pieces will float to the top. Simply scoop out and discard the floating membranes. Drain the water, and your beautiful, juicy pomegranate arils are ready to be added to your Wild Rice Salad!

All About Wild Rice: The Star of Our Salad

Wild rice, despite its name, isn’t actually rice but rather the seed of an aquatic grass. It boasts a distinct nutty, earthy flavor and a delightfully chewy texture that makes it a fantastic base for hearty salads like this one. It’s also a nutritional powerhouse, rich in protein, fiber, B vitamins, and essential minerals.

For this Wild Rice Salad, I often opt for a convenient packaged wild rice blend. These blends typically contain a mix of wild rice, brown rice, and other grains, offering a quicker cooking time (usually around 20-25 minutes) and a lighter, less dense texture than pure wild rice. The slight variation in grain types within the blend also adds another layer of texture and flavor complexity to the salad, which I find incredibly appealing.

However, if you’re a purist or simply prefer to control every ingredient, making your own wild rice blend from scratch is a rewarding endeavor. Pure wild rice can take significantly longer to cook, often 45-60 minutes, and has a much firmer, chewier bite. Here’s a simple, flavorful homemade blend recipe that I adore and often use:

Homemade Wild Rice Blend Recipe

• 2/3 cup wild rice blend (a combination of pure wild rice and brown rice works wonderfully)
• 1 tbsp unsalted butter
• 1 2/3 cups chicken broth (or vegetable broth for a vegetarian option)
• 1/2 tsp salt
• 1/2 tsp dried parsley
• 1/4 tsp black pepper
• 1/4 tsp each: dried oregano, dried thyme, garlic powder, onion powder
• 1 tsp sugar (optional, for a subtle sweetness)

To cook your homemade blend: First, thoroughly rinse the wild rice blend under cold water until the water runs clear. In a medium saucepan, melt the butter over medium heat. Add the rinsed rice blend and stir for 1-2 minutes until lightly toasted. Pour in the chicken broth, then stir in the salt, pepper, parsley, oregano, thyme, garlic powder, onion powder, and sugar (if using). Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 45–55 minutes, or until the rice is tender and most of the liquid has been absorbed. Check periodically and add a little more broth if the rice is too dry but not yet tender. Once cooked, remove from heat, let it sit covered for 5 minutes, then drain any excess liquid and fluff with a fork before cooling completely.

Frequently Asked Questions About Wild Rice Salad

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4.87 from 15 votes

Wholesome Wild Rice Salad

By Chelsea Lords

This Wild Rice Salad is a vibrant and healthy mix of chewy wild rice, tender roasted sweet potatoes, juicy pomegranate arils, creamy feta, and crunchy honey-roasted almonds, all brought together with a refreshing lemon vinaigrette. It’s perfect as a fulfilling main or a festive side!

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 6 servings (as a side)

Video

Equipment

• Large sheet pan (15″ x 21″)
• Wide-mouth Mason Jar or bowl for dressing
• Large mixing bowl

Ingredients

• 1 (4.3-ounce) package Long Grain and Wild Rice Mix (see note 1 for homemade blend instructions)
• 2-1/2 cups sweet potatoes (about 3/4 of 1 pound or 2 medium potatoes, peeled and cubed into 1-inch pieces)
• 1-1/2 tablespoons olive oil (for roasting sweet potatoes)
• Salt and freshly ground black pepper (to taste)
• 8 gently packed cups (8 ounces) mixed greens (such as spinach, arugula, or spring mix)
• 1-1/2 cups sliced almonds (I love honey roasted; see note 2 for toasting plain almonds)
• 1 cup pomegranate arils (from 1 large pomegranate; see note 3 for deseeding tips)
• 2 to 4 ounces crumbled goat cheese (or feta cheese, adjust to your preference)

Lemon Honey Dressing

• 1 tablespoon honey (or to taste)
• 1 large lemon (for 1/4 tsp zest and 2 tbsp juice)
• 1 tablespoon red wine vinegar
• 2 tablespoons olive oil
• 1/2 teaspoon Dijon-style mustard
• 1/2 teaspoon dried oregano

Instructions

• Preheat your oven to 400°F (200°C). Prepare a large sheet pan by lining it with parchment paper for easy cleanup.
• Cook the Wild Rice: Rinse the wild rice thoroughly under cold water. Cook according to package directions, or use the homemade version outlined in “Let’s Chat Wild Rice” section (see note 1). Ensure the rice is completely cooled before using; I often refrigerate it for 15-20 minutes to speed this up. Cooked wild rice can be prepared up to 3 days in advance and stored in an airtight container in the fridge.
• Roast Sweet Potatoes: Peel and chop the sweet potatoes into uniform 1-inch cubes. Place them on the prepared large sheet pan. Drizzle with 1.5 tablespoons of olive oil, then season generously with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Toss well to ensure all potato cubes are evenly coated. Spread them out in a single layer, giving them space to crisp rather than steam.
• Bake Sweet Potatoes: Bake the sweet potatoes for 10 minutes. Flip them with a spatula and bake for another 10 minutes. Check for tenderness with a fork; if they’re not quite tender or desire more caramelization, flip again and bake for an additional 5–10 minutes. Watch them carefully to prevent over-roasting or burning. Once tender and slightly browned, remove from the oven and set aside to cool completely.
• Prepare the Lemon Honey Dressing: Zest the lemon to obtain 1/4 teaspoon of zest, then juice it to get 2 tablespoons of fresh lemon juice. In a glass jar with a tight-fitting lid (or a small bowl), combine the lemon zest and juice with the honey, red wine vinegar, 2 tablespoons of olive oil, Dijon mustard, and dried oregano. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Seal the jar and shake vigorously (or whisk in a bowl) until all ingredients are well combined and emulsified. Taste the dressing and adjust seasonings as needed, adding more honey for sweetness or lemon/vinegar for tang. Store in the fridge until ready to use, shaking again just before drizzling over the salad.
• Assemble the Salad: In a large mixing bowl, combine the completely cooled wild rice with the mixed greens. Add the cooled roasted sweet potato cubes, pomegranate arils, sliced almonds (honey-roasted or plain toasted), and the crumbled goat or feta cheese.
• Dress and Serve: Drizzle the prepared lemon honey dressing over the salad ingredients. Toss everything gently but thoroughly until all components are lightly coated. For best texture and to prevent greens from wilting, this salad is best enjoyed immediately after dressing. If you plan to have leftovers, only dress the portion you intend to eat that day, keeping the remaining components and dressing separate.

Recipe Notes

Note 1: Wild Rice Options. If you prefer making wild rice from scratch or wish to create your own blend, please refer to the “Let’s Chat Wild Rice” section earlier in this post for detailed instructions and a homemade blend recipe. This offers more control over the specific grains and seasonings.
Note 2: Toasting Plain Almonds. While honey-roasted almonds add a fantastic sweet crunch, if you’re using plain sliced almonds, I highly recommend toasting them for maximum flavor and aroma. To toast, place the almonds in a dry skillet over medium heat. Stir frequently to prevent burning. Toast for 3-5 minutes, or until they are fragrant and lightly golden. Remove from the pan immediately and let them cool completely before adding to the salad to maintain their crispness.
Note 3: Pomegranate Arils. You have two main options for pomegranate arils: you can purchase pre-seeded pomegranate arils (typically found in small plastic cups in the refrigerated produce section, usually available in the U.S. from October to February), or you can deseed a fresh pomegranate yourself. My preferred method for deseeding is quick and easy:

1. Cut the pomegranate in half across its middle.
2. Hold one half (cut side down) over a large bowl.
3. Firmly hit the back of the pomegranate with a wooden spoon.
4. Watch as the pomegranate seeds (arils) fall out into the bowl, along with some white membrane.
5. Fill the bowl with water; the membranes will float to the top.
6. Scoop out the floating membranes, discard them, and then drain the water from the arils.
7. Your beautiful arils are now ready to be added to this vibrant wild rice salad!

Nutrition

Serving: 1serving |
Calories: 343kcal |
Carbohydrates: 31g |
Protein: 9g |
Fat: 22g |
Saturated Fat: 3g |
Polyunsaturated Fat: 4g |
Monounsaturated Fat: 14g |
Trans Fat: 0.003g |
Cholesterol: 8mg |
Sodium: 155mg |
Potassium: 547mg |
Fiber: 7g |
Sugar: 10g |
Vitamin A: 8339IU |
Vitamin C: 22mg |
Calcium: 145mg |
Iron: 2mg

Nutrition information is automatically calculated and is an approximation. Values may vary based on specific brands and preparation methods.

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