Wild Rice Salad with Apples
Wild Rice Salad featuring apples, pomegranates, and nuts is a celebration of fall flavors. It's wonderful for lunch or as a holiday side. (If you prepare the wild rice ahead of time, this salad will come together in no time!)
Servings: 6
Calories: 211kcal
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.
Notes
Leftover salad can be refrigerated in an airtight container for up to 5 days.
Nutrition
Calories: 211kcal | Carbohydrates: 35g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 4mg | Potassium: 296mg | Fiber: 4g | Sugar: 12g | Vitamin A: 33IU | Vitamin C: 6mg | Calcium: 16mg | Iron: 1mg
