This Wild Rice Holiday Salad is one of those dishes that surprises people in the best way. It's got color, crunch, and a little citrusy zip that cuts through all the heavy stuff on your holiday table. Between the chewy wild rice and juicy pomegranate arils, it's as good to look at as it is to eat.
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Holiday meals can be a lot - rich, heavy, and honestly, a little beige. That's where this Holiday Salad comes in. It's fresh, flavorful, and gives your table the pop of color and brightness it's been begging for. The wild rice brings chewy, nutty goodness, and the pomegranate arils? Little bursts of sweet-tart sparkle. Toss in tart apples, crunchy pecans, peppery arugula, and creamy goat cheese, and suddenly you've got a salad that's stealing the spotlight.
It's fancy enough for Christmas dinner but chill enough for a cozy dinner party. Try it next to a beef tenderloin or bone-in-turkey breast. Bonus: it plays well with butternut squash soup and makes timeless dessert like vanilla bean panna cotta feel like a celebration.
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Why This Wild Rice Salad Works
- Totally holiday-worthy. It looks festive without trying too hard (hi, pomegranate jewels!).
- So much texture. Chewy, crisp, creamy, crunchy - you get a little bit of everything in every bite.
- Make-ahead magic. Cook the rice and make the vinaigrette the day before, then just toss and go.
- Customizable. Swap the cheese or nuts based on what you have on hand. It's super forgiving.
- Pairs with everything. It goes just as well with turkey as it does with roast chicken or a big ol' pot of soup.
Ingredient Notes & Smart Swaps
- Wild rice: The hearty backbone of this dish. It's got a nutty, chewy vibe that holds up well even when tossed ahead. No wild rice? Farro or a wild rice blend will do the trick.
- Arugula: Peppery, bold, and a perfect match for all the sweet and tart bits in the bowl. Want something milder? Baby spinach totally works.
- Pomegranate arils: The jewels of the salad. They add juicy pops of tart-sweet flavor and instantly dress up the bowl. No fresh arils? Dried cranberries are a solid backup.
- Granny Smith apple: Crisp, tart, and adds that refreshing crunch. Feel free to swap in another firm apple like Honeycrisp if that's what's on your counter.
- Celery + green onions: Add a fresh, slightly sharp bite that balances the sweetness elsewhere.
- Toasted pecans: Warm, buttery crunch. If you're out, walnuts or almonds are a fine stand-in.
- Goat cheese: Creamy and tangy in all the right ways. Feta's a great backup if you like a saltier kick.
- Citrus vinaigrette: Super simple and bright. Just shake together orange juice, olive oil, white wine vinegar, honey, shallot, salt, and pepper. That's it.
Quick Step-By-Step Instructions
While the rice is cooking, prep all of your salad ingredients.
Cook the Rice
Cook the wild rice in a mixture of chicken broth and water for added flavor. You want it tender with just a bit of bite, about 40-50 minutes. Drain extra liquid and cool.
Mix the Vinaigrette
Add all your vinaigrette ingredients to a mason jar and shake until everything is combined.
Toss the Salad
Add all of the salad ingredients to a large bowl. Drizzle with ¾ of the vinaigrette and toss to coat. Serve extra dressing on the side.
FAQs
Yes! Cook the rice and mix up the dressing a day or two early.
Yep. Wait until the last minute to add the greens to keep everything crisp and pretty.
Honestly? Anything rich. It's amazing with roasted meats, creamy sides, and anything that needs a little brightness to balance it out.
Pro Tips for Holiday Salad Success
- Cool the rice before tossing. Hot rice = sad, wilted greens.
- Taste the vinaigrette first. Oranges can vary in flavor and sweetness. Add more vinegar or honey if you need to.
- Toss your apples in lemon juice if you're chopping a few hours ahead. They'll stay bright and fresh.
- Dress lightly, then finish with extra on top. That way the flavors soak in, but the salad stays fresh-looking. Serve at room temp or lightly chilled.
- Leftovers can be stored in an airtight container for up to two days. Keep arugula and cheese separate for best texture.
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Recipe
Holiday Salad with Wild Rice and Citrus Vinaigrette
Equipment
Ingredients
Salad:
- ¾ cup uncooked wild rice
- 1½ cups chicken broth
- 1½ cups water
- 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
Vinaigrette:
- 3 tablespoons fresh orange juice
- 3 tablespoons olive oil
- 1½ tablespoons white wine vinegar
- 1 tablespoon finely minced shallot
- 1-2 teaspoon honey (depends on the sweetness of your orange juice)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
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Instructions
Cook the wild rice:
- Rinse wild rice under cold water. In a medium saucepan, combine with chicken broth and water. Bring to a boil, then reduce to a simmer. Cover and cook for 40-50 minutes, or until the rice is tender but still chewy. Drain any excess liquid and let cool.¾ cup uncooked wild rice, 1½ cups water, 1½ cups chicken broth
Make the vinaigrette:
- In a mason jar or small bowl, combine orange juice, olive oil, vinegar, shallot, honey, salt and pepper. Shake or whisk until emulsified.3 tablespoons fresh orange juice, 3 tablespoons olive oil, 1½ tablespoons white wine vinegar, 1 tablespoon finely minced shallot, 1-2 teaspoon honey (depends on the sweetness of your orange juice), ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
Assemble the salad:
- In a large bowl, add cooked rice, arugula, pomegranate arils, celery, apple, pecans, green onions and goat cheese. Drizzle with about ¾ of dressing and toss gently to combine. Serve with remaining dressing on the side, if needed.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
Notes
Ingredient swaps:
- Wild rice: use a farro/wild rice blend
- Chicken broth: try vegetable broth
- Arugula: swap baby spinach or mixed greens
- Pecans: sub in walnuts or sliced almonds
- Goat cheese: use feta instead
Make-ahead and serving tips:
- Cook the rice and make the vinaigrette up to two days in advance. Store separately and assemble just before serving.
- Cool the cooked rice to avoid wilting the greens.
- Taste your dressing and adjust the honey or vinegar based on the sweetness of your orange juice.
- Toss apples in lemon juice if prepping early to keep them from browning.
- Serve at room temperature or lightly chilled.
- Leftovers can be stored in an airtight container for up to two days. Keep arugula and cheese separate for best texture.
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Nutrition
Nutrition info not guaranteed to be accurate.
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