Veggies Save The Day

Recipes by Amy Katz

Wild Rice Salad with Apple and Pomegranate

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 Tangerine, Radish and Avocado Kale Salad.

In this 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 in this recipe 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.

And since it’s really delicious, why not make it part of your regular diet? Or at least part of your holiday cooking.

Now let’s make Wild Rice Salad with Apple and Pomegranate!

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. #vegan #glutenfree #wildrice #salad

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

Wild Rice Salad with Apple and Pomegranate
5 from 8 votes
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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. 

If you prepare the wild rice ahead of time, this salad will come together in no time!

Course Salad
Cuisine American, Holiday
Prep Time 30 minutes
Total Time 30 minutes
Servings 6
Calories 211 kcal
Author Amy Katz

Ingredients

Instructions

  1. 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.

  2. In a large bowl, combine the cooked and cooled wild rice with all the other ingredients. Toss until well combined.

  3. Refrigerate the salad until ready to serve. Or if preferred, let the salad come to room temperature before serving.

Recipe Notes

If you make Wild Rice Salad with Apple and Pomegranate, or any of the other recipes on the website, I would love to see your creations! 

Use the hashtag #veggiessavetheday on Instagram and tag Veggies Save The Day so I don’t miss seeing what’s cooking in your kitchen. In addition, you can post your photos on the Facebook page Veggies Save The Day. 

Nutrition Facts
Wild Rice Salad with Apple and Pomegranate
Amount Per Serving
Calories 211 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Sodium 3mg 0%
Potassium 287mg 8%
Total Carbohydrates 34g 11%
Dietary Fiber 4g 16%
Sugars 11g
Protein 5g 10%
Vitamin A 0.5%
Vitamin C 7.4%
Calcium 1.4%
Iron 5.6%
* Percent Daily Values are based on a 2000 calorie diet.

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

    • 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.

      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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