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Wild Rice Salad with Apple and Pomegranate

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Wild Rice Salad with Apple and Pomegranate is an easy to make salad with fabulous flavors. It also contains pine nuts, dates, and a tangy dressing. Enjoy it for lunch or serve it as a side during the holidays.

Wild Rice Salad containing apple, pomegranate, pine nuts, Medjool dates, and Meyer Lemon vinaigrette

I love salads containing fruit.

Some of my favorites are Waldorf Salad, Tropical Chickpea Salad, and Mexican Christmas Eve Salad.

In this Wild Rice Salad, fresh fruit compliments the nutty flavor of the wild rice.

Overhead view of Wild Rice Salad with Apple and Pomegranate

You may be thinking you want to try this Wild Rice Salad with Apple and Pomegranate, but wild rice is too expensive. But is it really?

 

One cup of dry wild rice makes 3-4 cups when cooked.

So a little really goes a long way!

I only used one cup for this Wild Rice Salad which serves 6.

And if you can’t find it at reasonable price, you can use a wild rice blend in this recipe instead.

When preparing wild rice, you can follow the package directions and make it on the stove.

Generally 3 cups of water are added, which gives you an idea of why it expands so much when cooked.

However, you can also make it in your Instant Pot, which is my preferred method.

All you need to do is add 2 1/2 cups water to the 1 cup wild rice and set the timer for 25 minutes.

Allow the pressure to come down naturally.

If there is any extra water left in the pot, simply pour it off.

I find my wild rice cooked perfectly every time.

Wild Rice Salad with apple, pomegranate, pine nuts, dates, and Meyer Lemon dressing

Wild rice isn’t actually rice at all.

 

In fact, it’s classified as a grass.

And it turns out to be more nutritious than white rice: wild rice contains fewer calories, more protein, and more fiber.

In addition, it’s high in magnesium, potassium, and vitamin B6.

You can learn more about it in this Wild Rice Nutrition Review.

And since it’s really delicious, why not make it part of your regular diet?

One of my favorite ways to use it is in Vegan Wild Rice Soup.

And of course I love this Wild Rice Salad.

It’s perfect as part of a holiday meal.

In fact, Wild Rice Salad goes great with favorites such as Lentil Meatloaf Muffins, Mashed Sweet Potatoes, and Sauteed Fresh Green Beans with Mushrooms.

Check out the quick video to see how easy it is to make Wild Rice Salad with Apple and Pomegranate!

Wild Rice Salad with Apple and Pomegranate
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5 from 8 votes

Wild Rice Salad with Apple and Pomegranate

Wild rice combines with fruit and a tangy dressing in this simple flavorful salad. It's delicious for lunch or part of a holiday meal. 
Prep Time 30 minutes
Total Time 30 minutes
Servings 6
Calories 211kcal
Author Amy Katz

Ingredients

Instructions

  • Prepare the wild rice according to the package directions. 
    Or to make in an Instant Pot, combine the wild rice with 2 1/2 cups water. Set the timer for 25 minutes. Allow the pressure to release naturally. Drain off any water that wasn't absorbed.
    Let the rice cool until you're ready to make the salad.
  • In a large bowl, combine the cooked and cooled wild rice with all the other ingredients. Toss until well combined.
  • Refrigerate the salad until ready to serve. Or if preferred, let the salad come to room temperature before serving.

Notes

If you prepare the wild rice ahead of time, this salad will come together in no time!
Calories: 211kcal | Carbohydrates: 34g | Protein: 5g | Fat: 6g | Sodium: 3mg | Potassium: 287mg | Fiber: 4g | Sugar: 11g | Vitamin A: 0.5% | Vitamin C: 7.4% | Calcium: 1.4% | Iron: 5.6%
Tried this recipe?Let me know what you think by leaving a ☆ rating and comment. And share your photo on Instagram and tag @veggiessavetheday and #veggiessavetheday!
Course: Salad
Cuisine: American
Keyword: Wild Rice Salad

Reader Interactions

Comments

All commentsI made thisQuestions

  3. LOVING his combo of flavors, textures, nutrition, and color! I keep forgetting to tell you that I have re-done my sidebar and blogroll…I hope to be over reading and commenting more often again!

    Reply


  5. I made it with a green apple! It’s so pretty and tastes delicious. I’ll post my dinner picture to IG tonight. We are having Gardein cutlets and mashed potatoes too.

    Reply


  6. Great timing, Amy! We are having our staff Thanksgiving potluck. Now I know what I am bringing! Thank you!
    Question: You say you can prep this a few days ahead. Won’t the apples turn brown– or does the acv keep the apples from turning brown?

    Reply


  11. Thank you! That looks delicious! Two things though, you forgot persimmons! They’d be perfect in this recipe! And the other thing is the wild rice at trader Joe’s is the cheapest I found everywhere! Thanks again for a great recipe!

    Reply

  12. I plan to use black rice with this recipe. I hope that will work. Love the recipe and will make it for day after thanksgiving I think…Thanks for recipe!!!

    Reply


  13. saw this on the front of your site, love pomegranate for the tartness but also for the anti-oxidants, thank you for this wonderful salad recipe

    Reply

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