Wild Rice Salad

Bowl brimming with vibrant pomegranate salad, a cherished dish on our Thanksgiving dinner menu.

4.87 from 15 votes

This Wild Rice Salad is a tasty mix of wild rice, roasted sweet potatoes, greens, pomegranate, creamy feta, and honey-roasted almonds, all tossed in a refreshing lemon vinaigrette!

Prep Time20

Cook Time20

Total Time40

Course: Salad, Vegetarian

Cuisine: American, Healthy

Keyword: wild rice salad, wild rice salad recipe

Servings: servings (as a side)

Author: Chelsea Lords

Cost: $8.32

Equipment

Large sheet pan
Jar or bowl

Ingredients

1 (4.3-ounce) package Long Grain and Wild Rice Mix see note 1 for homemade
2-1/2 cups sweet potatoes 3/4 of 1 pound or 2 medium potatoes
1-1/2 tablespoons olive oil
Salt and pepper
8 gently packed cups (8 ounces) mixed greens spinach and baby greens
1-1/2 cups sliced almonds I love honey roasted, see note 2
1 cup pomegranate arils 1 large pomegranate, see note 3
2 to 4 ounces crumbled goat cheese or feta, add to preference

Lemon Honey Dressing

1 tablespoon honey
1 large lemon
1 tablespoon red wine vinegar
2 tablespoons olive oil
1/2 teaspoon Dijon-style mustard
1/2 teaspoon dried oregano

US - Metric

Instructions

Preheat oven to 400°F and set out a large sheet pan.
Cook wild rice according to package directions or using the homemade version (see note 1). Cool completely before using (I refrigerate it). You can make wild rice up to 3 days in advance and store it in an airtight container in the fridge.
Peel and chop sweet potatoes into 1-inch cubes and place on a large sheet pan. Drizzle with olive oil, sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper, and toss to coat evenly. Space them out for even cooking.
Bake 10 minutes, flip, and bake another 10 minutes. If not tender, flip again and bake 5–10 more minutes until fork-tender and nicely roasted. Watch carefully to avoid over-roasting. Set aside to cool completely.
Zest and juice lemon to get 1/4 teaspoon zest and 2 tablespoons juice. Combine lemon zest and juice with all dressing ingredients in a glass jar or bowl. Add 1/4 teaspoon salt and 1/8 teaspoon pepper to taste. Seal and shake (or whisk in the bowl) until combined. Adjust seasoning if needed. Store in fridge and shake again before using.
Only add dressing, almonds, and cheese to the portion you plan to eat that day. This salad is best enjoyed right after dressing, so if you want leftovers, keep almonds, cheese, and dressing separate until serving.
Combine cooled wild rice mixture with greens until well mixed. Add cooled roasted sweet potato, pomegranate arils, almonds, and cheese to taste. Drizzle with dressing and toss gently until fully coated. Eat salad the same day to avoid wilting.

Video

Notes

Note 1: If you prefer making wild rice from scratch, check the “Let’s Chat Wild Rice” section in the post for detailed instructions.

Note 2: For maximum flavor, toast plain almonds instead of using packaged honey-roasted ones. To toast, place almonds in a dry pan over medium heat, stirring until fragrant. Remove and let cool.

Note 3: You can either cut and deseed a pomegranate or use pre-seeded pomegranate arils. These are typically found in small, plastic cups in the refrigerated produce section or freshly cut fruit section of most grocery stores. They are usually available in the U.S. from October to February.

Here’s how I like to remove the seeds from a pomegranate:

Cut in half.
Hold one half (cut side down) with one hand over a bowl.
Use a wooden spoon to firmly hit the pomegranate.
Watch as the pomegranate seeds fall out (along with some of the surrounding membrane).
Fill up the bowl with water and watch as the membranes rise to the top.
Scoop them out, discard, and drain.
Arils are ready to use in this wild rice salad!

Nutrition