Wild Rice Salad is hearty, nutritious and tossed in an apple cider dressing! This is a versatile dish that works as a vegetarian main dish, side dish or meal prep lunch!
Place the cooked wild rice, orange segments, pomegranate, feta cheese, pecans and parsley in a large bowl.
1 cup wild rice blend, 1 large orange, 1/2 cup pomegranate arils, 1 large green onion, 1/2 cup feta cheese, 1/2 cup toasted pecans, 1/3 cup chopped fresh parsley
Add enough apple cider vinegar dressing to coat the ingredients (you may not need it all) and toss well. Serve and enjoy!
Apple cider vineger dressing
Notes
Pro tip: The entire dish may be prepped in advance, but it's important to note that the rice will become a bit dry as it will absorb the dressing over time. Simply toss with extra dressing and enjoy!
Toast the pecans on a rimmed baking sheet in a 350 degree oven for 8-10 minutes until golden and fragrant. Use pre-toasted pecans to save time.
Nutrition information does not include the dressing as that has been calculated in a separate post.
Omit the cheese to make this wild rice salad recipe vegan!
Store wild rice salad in an air tight container for up to 3 days. Reheat in the microwave just until warm (it's best at room temperature) and drizzle with additional dressing.