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
Scale
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.
