Christmas Wild Rice Salad Recipe
Serves: 6
  • 1 cup wild rice*
  • 1 pound Brussels sprouts
  • 1 bunch radishes, about 8, trimmed
  • seeds from 1 large pomegranate or a 6-ounce package of seeds
  • ¼ cup lightly packed fresh mint leaves, torn by hand (fresh dill is also a nice option)
  • 1 tart apple julienned or 1 cup blanched edamame or 1 avocado
  • Dressing:
  • 1 medium or large shallot, minced
  • 2 Tablespoons pomegranate molasses**
  • 2 Tablespoons freshly squeezed lemon juice, about 1 lemon
  • ¾ teaspoon sea salt
  • freshly round black pepper to taste
  • ⅓ cup unrefined, cold-pressed extra-virgin olive oil
  1. Cook the wild rice according to the package directions. (Generally speaking, add rice to a pot with 2⅓ cups of water, bring to a boil and simmer covered for 40 minutes.) Drain and transfer to a large serving bowl and allow to cool.***
  2. Trim the base of the sprouts and slice thinly either by hand or with the slicing disc of a food processor. Do NOT use the shredding/grating disc. Add to cooled rice.
  3. Thinly slice the radishes in the same manner. Add to the rice and sprouts along with pomegranate seeds, mint and apple (or edamame or avocado.)
  4. In a medium bowl or in a screw-top jar, combine dressing ingredients until emulsified. Pour over salad and toss to combine. Top with microgreens, if using.
*You can also use farro, but the cooking time and directions are different.
**Pomegranate molasses is available at Whole Foods and many other grocery stores. If you can't find it, boil pomegranate juice until it thickens into a molasses-like liquid.
***If you need this to cool down quickly, spread out over a large baking sheet.

Notes: a handful of microgreens on top can look very festive.
Recipe by Pamela Salzman at