This hearty salad is everything we all love about winter. It is packed with rich flavors, is nutrient-dense and has just the right amount of crunch.
Dressing Ingredients
- 2 tbsp dijon
- 3 tbsp apple cider vinegar
- 6 tbsp olive oil
- salt & pepper to taste
Salad Ingredients
- 2 cups wild rice blend (or quinoa or other grain)
- 2 cup chopped fennel bulb or celery
- 1 cup pomegranate seeds
- 1/4 cup pepitas (raw or roasted salted will work)
- 1/4 cup dried cranberries
- 1/4 cup chopped green onions
- 1/4 cup chopped flat leaf parsley
Instructions
Cook rice or grain according to packaging instructions. Let cool slightly before combining with other ingredients. Shake your dressing ingredients in a jar or stir vigorously before tossing in to salad.
This is a great make-ahead salad. It stores well under refrigeration, but is not super perishable so perfect to bring to a pot luck or pack for lunch. Set out at room temp for 15 minutes before serving. If you want to up your veggies, feel free to mix in some chopped fresh spinach or baby arugula just before serving. Serves 6-8 as a side dish.
Want to make it a full meal? Double the dressing recipe to use as a marinade for your protein. We like it with tofu, pork chops or cod. Enjoy!