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Holiday Salad with wild rice, pecans, goat cheese, apples and arugula on a white plate with a red napkin.

Holiday Salad with Wild Rice and Citrus Vinaigrette

Garnish With Lemon
This vibrant and festive wild rice holiday salad is packed with flavor, texture, and color. It's perfect for Thanksgiving, Christmas, or any winter gathering.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling time 20 minutes
Total Time 1 hour 30 minutes
Course Salad
Cuisine American
Servings 6
Calories 285 kcal

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

Serving: 1gCalories: 285kcalCarbohydrates: 26gProtein: 8gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 10mgSodium: 496mgPotassium: 291mgFiber: 4gSugar: 8gVitamin A: 546IUVitamin C: 10mgCalcium: 68mgIron: 1mg

Nutrition info not guaranteed to be accurate.

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