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Wild Rice Salad with Orange and Pomegranate

Wild Rice Salad with Orange and Pomegranate

In the fall and winter months, I always find myself craving this Wild Rice Salad recipe. It’s festive, colorful and bursting with some of the season’s best ingredients. It’s naturally gluten-free and vegetarian, and it’s versatile enough to serve for the holidays, as a main dish, side dish or meal prep lunch!

Author: Flavor the Moments

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 6 servings

Calories: 245 kcal per serving

Ingredients

  • 1 cup - wild rice blend
  • 1 - orange segmented
  • ½ cup - pomegranate arils
  • 1 - green onion white and green parts
  • ½ cup - feta cheese
  • ½ cup - pecans halved or coarsley chopped
  • ⅓ cup - fresh parsley

Instructions

  1. Place the cooked wild rice, orange segments, pomegranate, feta cheese, pecans and parsley in a large bowl.
  2. Add enough apple cider vinegar dressing to coat the ingredients (you may not need it all) and toss well. Serve and enjoy!

Nutrition

Energy: 245 kcal | Total Fat: 10 g | Saturated: 2 g | Cholesterol: 11 mg | Total Carbs: 33 g | Fiber: 4 g | Sugars: 6 g | Proteins: 8 g | Sodium: 186 mg | Polyunsaturated: 3 g | Monounsaturated: 5 g

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