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Pomegranate, Cranberry, Feta & Wild Rice Salad

Course Salad
Cuisine American
Keyword pomegranate, Salad, wild rice
Prep Time 20 minutes
Servings 6

Ingredients

For the salad

  • 1 package arugula
  • 1 cup pomegranate seeds
  • ½  cup dried cranberries
  • 1 ½  cups cooked wild rice (I brought the precooked kind and microwaved it)
  • ¼ cup pecan pieces
  • ¼ cup feta cheese, cubed

For the dressing

  • ½  cup minced shallot
  • 2 ½  tbsp extra virgin olive oil
  • 2 tbsp water
  • 2 tbsp honey 
  • ½  tbsp apple cider vinegar
  • 1 squeeze orange juice
  • ½  tsp Kosher salt, more to taste
  • Freshly ground pepper, more to taste

Preparation

  1. 1. Lightly toast the pecans. Cook the rice, if not using pre-cooked.

  2. 2. Finely mince the shallot and sauté in a half tablespoon olive oil to reduce the bite. 

  3. 3. Add the shallot with the remaining olive oil, water, honey, apple cider vinegar, salt, and orange juice and whisk or process until smooth and creamy. Taste and adjust. Add additional olive oil as needed.

  4. 4. Toss the salad ingredients together with the dressing just before serving.