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–+ servings

Wild Rice Holiday Salad

by Laura Harshbarger
This flavorful holiday salad features wild rice, fresh greens, pomegranate, toasted pumpkin seeds and pomegranate. Fresh greens and a zingy lemon vinaigrette make this a salad that everyone can enjoy!
5 from 6 votes
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Salad
Cuisine American
Servings 10 (as a side)

Ingredients
  

  • 1 cup U.S. Grown wild rice
  • ½ cup pumpkin seeds
  • 1 head red leaf lettuce, chopped
  • 1 head butter leaf lettuce, chopped
  • 1 each pomegranate, arils removed
  • 1 each fuyu persimmon, sliced
  • ¾ cup dried cranberries
  • ⅔ cup extra-virgin olive oil
  • ¼ cup fresh lemon juice
  • 2 tablespoons raw apple cider vinegar
  • 3 tablespoons maple syrup
  • 2 teaspoons yellow mustard
  • 1 clove garlic, minced
  • ½ teaspoon sea salt
  • ½ teaspoon freshly cracked black pepper

Optional Ingredients

  • additional sea salt to taste
  • mint leaves for garnish

Instructions
 

  • Prepare wild rice. I suggest a rice cooker or Instant Pot for the easiest preparation.
    -For instant Pot, add 1 1/2 cups water and 1 cup wild rice. Secure lid and adjust valve to “sealing.” Select manual, high pressure, 25 minutes. Let naturally release for 10 minutes and then move the valve to “venting.” Remove the lid, fluff with a fork and let cool.
    -To prepare on a stovetop instead, in a medium sauce pot, bring 4 cups of water, 1 cup wild rice and salt to taste, to a boil. Reduce heat, cover and simmer for 50-55 minutes. Fluff with a fork and let cool.
  • While the rice is cooking, prepare the other ingredients. Start by toasting the pumpkin seeds. Add to a preheated pan on medium heat. Toast for 5 minutes, stirring frequently, to prevent the seeds from burning. Once toasted, remove from heat and set aside.
  • For the dressing, combine all ingredients in a resealable jar and shake to combine (extra-virgin olive oil, fresh lemon juice, raw apple cider vinegar, maple syrup, yellow mustard, garlic, sea salt, freshly cracked black pepper).
  • Build your salad by adding the greens to a large serving bowl, then top with the wild rice. Next, layer the remaining toppings over the rice. Add the dressing just before serving.
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