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+ servings
Wild rice salad in a white bowl with a serving spoon

Wild Rice Salad with Orange and Pomegranate

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!

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  • 1 cup wild rice blend cooked according to package instructions and set aside to cool slightly
  • 1 large orange segmented (cut segments in half if desired)
  • 1/2 cup pomegranate arils
  • 1 large green onion white and green parts, sliced thinly on the bias
  • 1/2 cup feta cheese crumbled
  • 1/2 cup toasted pecans halved or coarsley chopped
  • 1/3 cup chopped fresh parsley
  • Apple cider vineger dressing


  • Place the cooked wild rice, orange segments, pomegranate, feta cheese, pecans and parsley in a large bowl.
  • Add enough apple cider vinegar dressing to coat the ingredients (you may not need it all) and toss well. Serve and enjoy!


  • 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!


Calories: 213kcal, Carbohydrates: 28g, Protein: 7g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Cholesterol: 11mg, Sodium: 144mg, Potassium: 273mg, Fiber: 4g, Sugar: 6g, Vitamin A: 454IU, Vitamin C: 23mg, Calcium: 94mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!