Celebrate the flavours of winter with this nourishing salad filled with ripe pomegranates, cranberries and apples in a mix of wild rice and a tangy dressing! This Wild Rice Pomegranate Salad is a must make winter salad.

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This is the Salad you’re going to want to make all winter long! Wild rice wrapped up with so many wonderful and seasonal ingredients. Yes, this is a bit of a pricey salad to make as it uses wild rice and pomegranates. Both of these ingredients can be a bit on the expensive side. BUT, you can keep it for special times throughout the holiday season and you won’t be disappointed.

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What is This Salad Like

• Difficulty – I would say this is a pretty easy salad to make. I used fresh pomegranates, but you may be able to purchase pomegranate seeds in your supermarket to make it even easier.
• Taste – This salad has the perfect combination of sweet and savoury. the sweetness of the pomegranates, apples and cranberries goes so well with the wild rice, feta cheese and vinaigrette dressing.
• Serving – This salad will easily serve four people. In the recipe card below you can easily adjust servings to suit as many people as you would like to serve.

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Ingredients

• Wile rice – I used precooked wild rice mix for this recipe. If you are cooking the rice for the salad, it will take between 15 – 20 minutes.
• Pomegranate – I used one whole pomegranate for this salad.
• Apples – 1 large apple cut into small 1/2 inch pieces. Use a sharp firm apple like honey crisp or Fuji.
• Feta cheese – 1/2 cup feta cheese crumbled.
• Dried cranberries – 1/3 cup dried cranberries.
• Walnuts – 1/3 cup walnuts roughly chopped.
• Salad leaves – 2 cups salad leaves roughly chopped.
• Vinaigrette – I made a basic vinaigrette made from olive oil, white wine vinegar, sugar, salt and black pepper.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

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How to Remove Seeds from a Pomegranate

• Loosen the seeds before cutting open the pomegranate – You can either roll the pomegranate on a wooden board or tap the outside with a wooden spoon. This will soften the pomegranate and loosen the seeds.
• Cut open the pomegranate – Cut the pomegranate in half.
• Remove the seeds – Place a pomegranate half over a bowl and gently squeeze the pomegranate and the seeds will come out with the juice. Remove the seeds and discard the juice.

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Instructions

1. Make vinaigrette – In a small bowl, combine the olive oil, vinegar, sugar, salt and pepper. Stir to combine and set aside.
2. Combine salad ingredients – In a large salad bowl combine all of the salad ingredients. Pour over the vinaigrette and gently toss to combine all the flavours.
3. Toss and serve – The salad can be served immediately or covered and refrigerated up to two hours before serving.

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Recipe Notes

• Make ahead vinaigrette – This vinaigrette can be prepared up to a week in advance and kept in the fridge.
• Prep ahead pomegranate seeds – You can prepare and store the seeds in the fridge up to two days before using.
• Cook and store rice – The rice can be cooked and stored in the fridge up to two days before assembling the salad.

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Substitutions

• Cranberries – Dried cranberries work fantastic in this salad. You can use raisins if you prefer.
• Walnuts – Other nut options could be pecans, almonds or pine nuts.
• Apples – It’s best to use a firm apple for this recipe like Fuji, Honey Crisp or Granny Smith.
• Feta cheese – You could opt for goat cheese, sharp cheddar cheese, Gouda cheese, Havarti or any other cheese that you prefer the flavours of.
• Salad leaves – I used a mix bag of leafy greens for this recipe. You can easily use fresh spinach or arugula.

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Serving

Serve this salad up with the Oven Roasted Rotisserie Chicken or the Roasted Spatchcock Chicken. It would go great on a Holiday table or at a Christmas buffet dinner. And there is nothing wrong with serving it as a Vegetarian main course.

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Frequently Asked Questions

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Thanks For Stopping By & Hope To See You Soon!