Wild rice salad with apples and pomegranates is a celebration of fall flavors. With pine nuts, Medjool dates, and a tangy vinaigrette, it works as a light meal or a make-ahead Thanksgiving side.
It is great for meal prep. Cook the wild rice in advance on the stove or in an Instant Pot, then toss the salad together in about 15 minutes. I used to buy this whole grain only for vegan wild rice soup, but I love it so much in this fruity seasonal salad that I keep extra on hand.
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Thank you so much for sharing this recipe. I didn't know what to do with my wild rice and I wouldn't have thought of a salad like this on my own but it came out great! I toasted the pine nuts and I added some tahini to the dressing like someone else suggested 🙂 It was a hit!
- Jessica E.
Ingredients
- Wild rice (or substitute a wild rice blend)
- Apple (Any variety, such as Gala, Honeycrisp, or Fuji)
- Pomegranate arils (seed the fruit yourself or buy a container)
- Pine nuts
- Medjool dates
- Apple cider vinegar
- Lemon juice
- Olive oil
- Salt
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make wild rice salad
- Cook the wild rice and allow it to cool.
- Add diced apple, pomegranate seeds, pine nuts, and chopped dates.
- Make the dressing by whisking together apple cider vinegar, lemon juice, olive oil, and salt. Pour over the salad.
- Toss well to coat and serve or refrigerate for later.
Have extra apples and pomegranates? Try my pomegranate kale salad with apples and walnuts next.
Made this recipe or have a question? Please leave a comment below. 💙 For even more fresh vegan recipes, join my email list. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
Wild Rice Salad with Apples, Pomegranate, and Pine Nuts
Ingredients
- 1 cup wild rice
- 1 large apple, diced
- 1 cup pomegranate seeds
- ¼ cup pine nuts
- ¼ cup Medjool dates, (about 3) pitted and chopped
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons lemon juice
- 1 Tablespoon extra virgin olive oil
- salt, to taste
Instructions
- Prepare the wild rice according to the package directions. Or to make in an Instant Pot, combine the wild rice with 2½ cups water. Set the timer for 25 minutes on High (Pressure Cook). Allow the pressure to release naturally. Drain off any excess water that wasn't absorbed.Let the rice cool until you're ready to make the salad. For faster cooling, spread out the rice on a rimmed baking sheet.1 cup wild rice
- In a large bowl, combine the cooked and cooled wild rice with all the other ingredients. Toss until well combined.1 large apple, 1 cup pomegranate seeds, ¼ cup pine nuts, ¼ cup Medjool dates, 2 Tablespoons apple cider vinegar, 2 Tablespoons lemon juice, 1 Tablespoon extra virgin olive oil, salt
- Refrigerate the salad until ready to serve. Or if preferred, let the salad come to room temperature before serving.
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Notes
Nutrition
Nutritional information is an estimation.
Jessica Escorcia says
Thank you so much for sharing this recipe. I didn't know what to do with my wild rice and I wouldn't have thought of a salad like this on my own but it came out great! I toasted the pine nuts and I added some tahini to the dressing like someone else suggested:) It was a hit!
Amy Katz says
That's fantastic! Thanks so much, Jessica!
Irene Ecklund says
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!!!
Amy says
I'm sure black rice would be wonderful, too! Let me know how it turns out!
Daniela says
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!
Amy says
Persimmons are great, too! And yes, I frequently buy wild rice at TJ's. 🙂
Daniela says
I made it this evening , adding persimmons, replacing dates with raisins and pine nuts with pecans, and making the dressing tahini based. We liked it so much we had 3 servings! Thank you for the recipe!
Amy says
I'm glad you enjoyed it, Daniela!
kelly says
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?
Amy says
I think everyone will enjoy it, Kelly! When I made it a day ahead, my apples stayed nice. And the leftovers the following day were fine, too.
Leslie says
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.
Amy says
Yay! I'm so happy you enjoyed it, Leslie!