If you’re searching for a dish that perfectly blends vibrant flavors, delightful textures, and festive colors, this Holiday Salad with Wild Rice and Citrus Vinaigrette Recipe is an absolute must-try. Combining nutty wild rice with peppery arugula, crisp apples, crunchy pecans, and jewel-like pomegranate arils, all dressed in a bright and tangy citrus vinaigrette, it’s the kind of salad that feels both refreshing and indulgent. Whether you’re hosting a holiday gathering or simply want to brighten up your weeknight meals, this salad promises to impress with every bite.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the first step towards crafting a salad bursting with flavor and texture. Every component plays a vital role, from the chewy wild rice that grounds the dish to the crisp fruit and crunchy nuts that add layers of interest. The citrus vinaigrette ties everything together with a lovely balance of sweetness and tang.
- ¾ cup uncooked wild rice: The hearty base that brings a lovely chewiness and a beautiful dark hue.
- 1½ cups chicken broth: Adds extra depth of flavor to the rice while it cooks.
- 1½ cups water: Balances the cooking liquid for perfect texture.
- 3 cups arugula, roughly chopped: Lends a fresh, peppery bite that brightens the salad.
- ½ cup pomegranate arils: Little bursts of juicy sweetness and festive color.
- 1 stalk celery, chopped: Adds crispness and a subtle aromatic note.
- 1 medium Granny Smith apple, cored and chopped: Provides a fresh tartness and crunch.
- ½ cup toasted, salted pecans, roughly chopped: Offers nuttiness plus satisfying texture.
- 2 green onions, sliced: Mild onion flavor that enhances the overall freshness.
- ½ cup crumbled goat cheese: Adds creamy tang and richness.
- 3 tablespoons fresh orange juice: The citrus star of the vinaigrette, bright and zesty.
- 3 tablespoons olive oil: Smooths the dressing and brings a luscious mouthfeel.
- 1½ tablespoons white wine vinegar: Balances sweetness with a gentle acidic kick.
- 1 tablespoon finely minced shallot: Imparts subtle savory depth in the dressing.
- 1-2 teaspoons honey: Adds just the right touch of sweetness to balance acidity.
- ½ teaspoon kosher salt: Enhances all the salad’s flavors.
- ¼ teaspoon ground black pepper: Gives a gentle warmth to round everything out.
How to Make Holiday Salad with Wild Rice and Citrus Vinaigrette Recipe
Step 1: Cook the Wild Rice
Start by giving the wild rice a quick rinse under cold water to remove any dust or debris. In a medium saucepan, combine the rice with chicken broth and water, then bring it all to a gentle boil. Lower the heat to a simmer, cover the pot, and allow it to cook for 40-50 minutes. The rice should be cooked through but still slightly chewy, adding that wonderful texture contrast to the salad. Once done, drain any leftover liquid and let the rice cool to room temperature before moving on.
Step 2: Prepare the Citrus Vinaigrette
While the rice is cooking, mix together fresh orange juice, olive oil, white wine vinegar, finely minced shallot, honey, kosher salt, and ground black pepper. Use a mason jar with a lid or a small bowl and whisk vigorously until the dressing emulsifies and becomes smooth. This bright and tangy vinaigrette is what makes this salad truly special, infusing everything with vibrant citrus notes and a hint of sweetness.
Step 3: Assemble the Salad
In a large mixing bowl, combine the cooled wild rice with the arugula, pomegranate arils, chopped celery, Granny Smith apple, toasted pecans, sliced green onions, and crumbled goat cheese. Drizzle about three-quarters of your citrus vinaigrette over the ingredients, then gently toss everything together until well coated. The mixture of colors and textures looks stunning and promises a lively eating experience. Serve the salad with the remaining dressing on the side for anyone who wants a bit more zing.
How to Serve Holiday Salad with Wild Rice and Citrus Vinaigrette Recipe
Garnishes
To take this salad to the next level, sprinkle a little extra crumbled goat cheese or toasted pecans on top right before serving. You can also add a few fresh pomegranate arils for additional pops of color and sweetness that make the dish even more festive and inviting.
Side Dishes
This salad pairs wonderfully with roasted meats like turkey or chicken, making it a fantastic side for holiday feasts. It also complements grilled fish or can stand alone as a hearty vegetarian main dish thanks to the protein-packed wild rice and pecans.
Creative Ways to Present
For a holiday party or buffet, consider layering the salad ingredients in a clear glass trifle bowl to show off all the vibrant layers. Alternatively, serve in individual clear cups or small bowls for easy portioning during gatherings and to highlight the beautiful colors and textures.
Make Ahead and Storage
Storing Leftovers
This Holiday Salad with Wild Rice and Citrus Vinaigrette Recipe keeps well in an airtight container in the fridge for up to 3 days. To preserve texture, it’s best to store the vinaigrette separately and toss just before serving.
Freezing
Freezing this salad isn’t recommended because the fresh ingredients like arugula, apples, and vinaigrette can lose their appealing texture and flavor after thawing. It’s best enjoyed fresh or refrigerated.
Reheating
If you’d like to enjoy leftovers warm, you can gently heat the wild rice portion alone (without the fresh components) in the microwave or on the stovetop, then toss with fresh greens and other ingredients to maintain the salad’s crispness.
FAQs
Can I make this salad vegan?
Absolutely! To keep the salad vegan, simply swap the chicken broth for vegetable broth and replace the goat cheese with a plant-based alternative or omit it altogether. The rest of the ingredients are naturally vegan and packed with flavor.
What if I don’t have wild rice?
You can substitute wild rice with a mix of brown rice and black rice or even quinoa for a similar nutty texture and wholesome bite. Just adjust the cooking time accordingly.
Can I prepare the salad in advance?
You can prepare the wild rice and vinaigrette a day ahead to save time, but for best results, combine all the ingredients and dress the salad shortly before serving to keep the greens crisp and the flavors fresh.
Is this salad gluten-free?
Yes, this recipe is naturally gluten-free as wild rice and all the other ingredients do not contain gluten. Just ensure any broth or added ingredients are certified gluten-free if needed.
How spicy is the salad?
The salad has a mild peppery kick from the arugula and black pepper in the dressing, but it’s generally very mild and balanced. You can adjust the black pepper amount to suit your taste.
Final Thoughts
This Holiday Salad with Wild Rice and Citrus Vinaigrette Recipe is truly a celebration of textures, colors, and flavors that bring a festive spirit to your table. It’s versatile enough to serve as a side or a main, easy to prepare, and absolutely delicious. I can’t wait for you to try it and experience how perfectly this vibrant salad brightens any holiday meal or special occasion.
Print
Holiday Salad with Wild Rice and Citrus Vinaigrette Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 0 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
Description
A vibrant and refreshing Holiday Salad featuring chewy wild rice, crisp arugula, tangy pomegranate arils, crunchy celery and pecans, sweet Granny Smith apple, and creamy goat cheese, all tossed in a bright citrus vinaigrette. Perfect for festive gatherings or a wholesome nutritious meal.
Ingredients
Wild Rice
- ¾ cup uncooked wild rice
- 1½ cups chicken broth
- 1½ cups water
Salad Ingredients
- 3 cups arugula, roughly chopped
- ½ cup pomegranate arils
- 1 stalk celery, chopped
- 1 medium Granny Smith apple, cored and chopped
- ½ cup toasted, salted pecans, roughly chopped
- 2 green onions, sliced
- ½ cup crumbled goat cheese
Citrus Vinaigrette
- 3 tablespoons fresh orange juice
- 3 tablespoons olive oil
- 1½ tablespoons white wine vinegar
- 1 tablespoon finely minced shallot
- 1–2 teaspoons honey (adjust based on orange juice sweetness)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Cook the wild rice: Rinse the wild rice under cold water thoroughly. In a medium saucepan, combine the rinsed rice with chicken broth and water. Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cover the saucepan and cook for 40 to 50 minutes until the rice is tender but still chewy. Drain any excess liquid and set the rice aside to cool.
- Prepare the vinaigrette: In a mason jar or small bowl, mix together the fresh orange juice, olive oil, white wine vinegar, finely minced shallot, honey, kosher salt, and ground black pepper. Shake the jar vigorously or whisk the ingredients in the bowl until the dressing is fully emulsified and combined.
- Assemble the salad: In a large bowl, combine the cooked and cooled wild rice, chopped arugula, pomegranate arils, celery, chopped Granny Smith apple, toasted salted pecans, sliced green onions, and crumbled goat cheese. Drizzle approximately three-quarters of the citrus vinaigrette over the salad and gently toss everything together to evenly coat. Serve the salad with the remaining dressing on the side for additional flavor as desired.
Notes
- Ensure to rinse wild rice well to remove any debris and improve texture.
- Wild rice should be tender but retain a slight chew to provide contrast in the salad.
- Adjust honey quantity in vinaigrette based on natural sweetness of your fresh orange juice for balanced flavor.
- To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes until fragrant, then let cool before chopping.
- This salad can be served chilled or at room temperature for best flavor development.
- For a vegetarian variation, use vegetable broth instead of chicken broth to cook the rice.
