Wild Rice Salad with mixed greens, roasted sweet potatoes, pomegranate, feta or goat cheese, and honey-roasted almonds, all tossed in a lemon vinaigrette.
AUTHOR’S NOTE
The Wild Rice Salad You’ll Crave Again Tomorrow!
A few weeks ago, I ordered a wild rice salad at a local restaurant, and I couldn’t stop thinking about it. The mix of chewy rice, sweet roasted veggies, and crunchy toppings was unlike any salad I’d had before.
The very next day, I went home and started testing my own version, tweaking the flavors until I landed on this one. It has everything It is satisfying to: hearty wild rice, roasted sweet potatoes, bursts of juicy pomegranate, creamy cheese, and honey-roasted almonds for crunch, all tied together with the best lemon vinaigrette.
I served it to my family for Sunday dinner, and everyone went back for seconds. This salad is filling enough to be a meal on its own, but it also shines as a holiday side dish. I’m already planning to put it on my Thanksgiving menu this year.
Ingredients
| Ingredient | Swaps & Tips |
|---|---|
| Wild Rice (or blend) | Use a wild rice blend for quicker cooking. Brown rice can work but won’t have the same flavor. |
| Sweet Potatoes | Swap with butternut squash or carrots. Roast in advance to save time. |
| Pomegranate Arils | Dried cranberries work when pomegranates aren’t in season. |
| Cheese | Blue cheese for tang, or omit for dairy-free. |
| Honey-Roasted Almonds | Pecans, walnuts, or even candied pumpkin seeds. Store-bought or from-scratch. |
| Mixed Greens | Baby spinach, arugula, or spring mix all work. |
Quick Tip
To control how sweet this Wild Rice Salad is, adjust the honey in the dressing. For a sweeter dressing, add additional honey slowly, and to taste. For a tangier dressing, reduce the honey.
How To Make Wild Rice Salad
- Cook the rice. Rinse and simmer until tender. Let it cool completely.
- Roast the sweet potatoes. Toss in oil, season, and bake until the edges turn golden.
- Shake up the dressing. Add ingredients to a jar and shake until emulsified.
- Assemble the salad. Start with greens, add cooled rice and sweet potatoes, then top with pomegranate, cheese, and nuts.
- Dress & serve. Drizzle over the lemon vinaigrette and toss lightly before serving.
Featured Comment
“Love love this recipe. Have been using it for years. Friends and family love this salad too! The lovely colours make for a colourful addition to our table at our Boxing Day family bbq.”
– Gayle
How To Deseed A Pomegranate
Cut the pomegranate in half, hold it over a bowl (cut side down), and firmly hit the back with a wooden spoon until the seeds fall out. Fill the bowl with water, let the white membrane float to the top, scoop it out, and drain the seeds. Done!
chelsea’s recipe tips
Let’s Chat Wild Rice
It’s flavorful and cooks in just 20–25 minutes. Pure wild rice takes much longer and can be quite dense.
If you’d rather make your own, here’s a simple mix It is satisfying to:
from-scratch Wild Rice Blend
- 2/3 cup wild rice blend
- 1 tbsp butter
- 1 2/3 cups chicken broth
- 1/2 tsp salt
- 1/2 tsp dried parsley
- 1/4 tsp pepper
- 1/4 tsp each: oregano, thyme, garlic powder, onion powder
- 1 tsp sugar
To cook: Rinse the rice, then simmer everything in a covered pot for 45–55 minutes until tender, adding more broth if needed. Drain excess liquid and fluff with a fork.
Storage
- Make Ahead: Prep rice, sweet potatoes, and pomegranate up to 2 days early. Keep the dressing in a jar. Assemble right before serving.
- Storage: Best fresh once tossed. Store undressed leftovers in the fridge for 2–3 days.
- Freezing: Not recommended.
What To Serve With Wild Rice Salad:
Dinner
The BEST Blackened Chicken Recipe
Pasta And Pizza
Pumpkin Pasta Recipe
Dinner
Harvest Vegetables and Sausage
