Wild Rice Salad with Apples, Pomegranate, and Pine Nuts

Bowl of wild rice salad with a paisley napkin and fruit in the background.

5 from 9 votes

Wild Rice Salad with Apples, Pomegranate, and Pine Nuts

This wild rice salad with apple, pomegranate, dates, and pine nuts is tossed with a bright apple cider lemon vinaigrette. Make the rice ahead, then assemble in about 15 minutes.

Prep Time15

Cook Time45

Total Time1

Course: Salad, Side Dish

Cuisine: American, Fusion

Special diet: gluten-free, soy-free, vegan

Servings:

Calories: 211kcal

Author: Amy Katz

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

US Customary - Metric

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