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Consider this Pomegranate Persimmon Wild Rice Salad Recipe the Little Black Dress of salads — it works for any occasion from a formal dinner party to a light lunch.
This Pomegranate And Persimmon Wild Rice Salad With Miso Dressing recipe came from humble beginnings (aka me cleaning out the fridge), and then I started sharing it with everyone around me. First for a casual lunch with the bf, then a dinner with the family, and finally at this year’s Thanksgiving in an attempt to make it a (slightly) healthier holiday.
It ended up being the supper star and, as such, it has been requested again for Christmas Eve — proof that I’m not the only person in love with this salad.
Tips To Make This Wild Rice Salad
A few key steps will help make this wild rice salad a success:
Make The Dressing Ahead
The Miso Citrus dressing is not only vegetarian, gluten-free, nut-free, and vegan (if made with maple syrup), but it can also be made well ahead of time. Make it up to three days ahead of time and make extra because you will want to use it on every salad you make!
Make The Wild Rice Ahead
The wild rice can also be made up to three days ahead hence the reason it’s such an easy recipe for a party.
Mix Up The Ingredients
Feel free to use what you have on hand. For example, brown rice or quinoa would work instead of wild rice. Pears or apple would work instead of permissions and almost any nut (pecans, almonds, cashews) would work instead of pistachios.
Use Ripe Fuyu Persimmons
There are two main types of persimmons at the market — fuyu (which are tomato-shaped and firm like apples when ripe (and the ones pictured here) and hachiya (which are teardrop-shaped and soft when ripe). Slice the fuyu and use them like you would an apple.
Gostock up on all your cooking essentialsthen head into the kitchen, make this, and share it with us bytagging@saltandwindand#swsocietyon social!
Pomegranate Persimmon Arugula Wild Rice Salad Recipe
This Pomegranate And Persimmon Wild Rice Salad With Miso Dressing recipe, is a recipe we turn to time and again during the fall. It's super healthy, really flavorful, and filling (in a good way) making it as perfect as a dinner party recipe as it is a side for Thanksgiving.
5 from 3 votes
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Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Dinner, Main, Salad
Cuisine American
Diet Gluten Free, Vegetarian
Servings 11 Servings
Calories 197 kcal
Ingredients
For The Miso Dressing:
- 1 medium shallot peeled and quartered
- 1/4 cup freshly-squeezed orange juice
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red miso paste
- 1 tablespoon white wine vinegar
- 2 teaspoons honey or maple syrup
- kosher salt
- Freshly ground black pepper
For The Wild Rice Salad:
- 3 cups cooked wild rice
- 1 cup pomegranate arils
- 4 medium ripe Fuyu persimmons trimmed, quartered, and thnily slcied
- 1 cup roasted, salted shelled pistachios finely chopped
- 4 ounces packed baby kale
Instructions
Make The Miso Dressing:Start by soaking the shallot (to get rid of any harsh flavor — you can skip if you'd like). Finely chop the shallot then soak in ice water for at least 5 minutes before proceeding. Drain off water then proceed.
Combine orange juice, miso paste, vinegar, olive oil, honey or maple syrup, and shallot in a blender and process until the dressing is really smooth. Season generously with freshly ground black pepper and a pinch of salt, taste, and adjust seasoning as desired. Makes about 2 cups dressing.
TIP: Dressing can be made up to three days ahead. Store refrigerated in an airtight container until ready to use.
Assemble The Salad:To serve, pour dressing over wild rice and stir to combine. Stir in pomegranates, persimmons, and half of the pistachios and stir until well coated in dressing. Just before serving, add greens and remaining pistachios and toss to coat in dressing.
PERSONAL NOTES
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Nutrition
Serving: 1gCalories: 197kcalCarbohydrates: 36gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 124mgPotassium: 332mgFiber: 2gSugar: 4gVitamin A: 1045IUVitamin C: 54mgCalcium: 49mgIron: 2mg
Keyword Bright Salad, Citrus Salad, Easy salad, Fresh grain salad, healthy salad, Hearty Salad
Tried this recipe?Mention @saltandwind or tag #swsociety!
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About The Author
Aida Mollenkamp is a food and travel expert, author, chef, Food Network personality, and founder of the boutique travel company, In all that she does, Aida aims to help discerning travelers taste the world.
Posts By This Author →
Aida Mollenkamp is a food and travel expert, author, chef, Food Network personality, and founder of the boutique travel company, In all that she does, Aida aims to help discerning travelers taste the world.
View Posts By This Author →
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