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!
Ingredients
- 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
Instructions
- 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!
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!
Nutrition
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.
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