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Christmas Wild Rice Salad Recipe

Servings: 6
Author: Pamela

Ingredients

  • 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
  • 1/3 cup unrefined cold-pressed extra-virgin olive oil

Instructions

  • Cook the wild rice according to the package directions. (Generally speaking, add rice to a pot with 2 1/3 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.***
  • 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.
  • 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.)
  • 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.

Notes

*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.