Warm Wild Rice and Pomegranate Salad with Homemade Pomegranate Vinaigrette
Warm, comfort food perfect for fall.
Ingredients
- 1 cup wild rice
- 1 small apple diced
- 3/4 cup pomegranate seeds
- 1/2 cup almonds slivered or whole
- 1/2 cup red bell pepper diced
- 1/8 cup parsley chopped
- sea salt as desired
Vinaigrette
- 1/3 cup apple cider vinegar
- 1/3 cup olive oil (+ 1/4 cup)
- 1 Tbsp honey
- 1/3 cup pomegranate seeds
Instructions
- Place 1 cup wild rice and 3 cup water in a pan. Bring to a boil and stir. Reduce heat and let it simmer until all the water is soaked up (about 40-50 minutes).
- Meanwhile, prepare your small apple, pomegranate seeds, almonds and bell pepper. Once diced and sliced, throw them all together in a bowl. Sprinkle the parsley over the dish.
- Place the apple cider vinegar, olive oil, pomegranate seeds and honey in a blender (I used my small Magic Bullet). Grind until the pomegranate seeds are blended well. Add a pinch of sea salt if desired
- Once the rice is done, add it to the prepared bowl.
- Pour the Pomegranate Vinaigrette over the wild rice salad, little-by-little, until the salad has the right amount of vinaigrette to your liking (Note: we did not use all the dressing. Instead, we saved about ½ to use throughout the week. You won't want to use it all likely.)
Notes
This dish can be easily refrigerated to consume throughout the week.