Holiday Wild Rice Salad

5 (1 Review)
6 servings
30 Minutes

Holidays are soon approaching, and lots of planning is upon us to celebrate a wonderful and safe gathering with family and close friends.


During the month of November in my household, we have busy schedules with some of my relatives birthdays and Thanksgiving dinner. Therefore, I like to plan ahead with easy entertaining ideas and recipes, so you can enjoy more time mingling and less time cooking in the kitchen. One of my new favorites Holiday recipes is this Wild Rice salad, it is so delicious, colorful, healthy and super easy to make. You can prep ahead of time and just toss all the salad ingredients in time for dinner. Easy breezy!


I used seasonal ingredients that are easy to find at your local market. A simple balsamic vinaigrette dressing to add another layer of flavor to this salad. I used one of my favorite dressings from Trader Joe's, the Organic Balsamic and and Fig vinaigrette. You can also make your own vinaigrette, with balsamic vinegar, olive oil, salt and pepper.



I love how the red color from the pomegranate pops and combines great with the green from the spinach and yellow from the squash. A beautiful and colorful display.

A few and simple seasonal ingredients to make this delicious and festive salad.

Wishing you the happiest of Holidays from my kitchen with love.


Let's Dishplay_it together!


xoxo,

Myriam

Holiday Wild Rice Salad

5 (1 Review)

Recipe details

  • 6 servings
  • Prep time: 10 Minutes|Cook time: 20 Minutes|Total time: 30 Minutes

Ingredients

Holiday Wild Rice Salad

Instructions


I suggest to prepare the wild rice and roasted delicata squash in advance to save time the day of the party. Cook the wild rice according to package recommendations. I am sharing a few cooking tips below. While this is cooking, roast the delicata squash at 425 degrees degrees fo about 20 -30 minutes or until you see lightly brown edges.
Line up all the ingredients: chopped spinach, squash, cut the pear in small pieces, the pumpkins seeds, pomegranate seeds and wild rice.
In a large bowl mix all the ingredients. First add the wild rice, then the spinach, squash, pumpkin seeds, red pear, and some of the pomegranate seeds and toss with the dressing. Add some pomegranate seeds on top for garnish.
Salad is ready, enjoy!

Tips

  • I found that soaking the rice before hand reduces the time of cooking. I soaked for about 3 hours. Also adds more flavor when cooked in veggie or chicken stock.
  • You may substitute the pear for apples and the pumpkin seeds for other nuts like almonds, walnuts or pecans.

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5 (1 Review)

Comments and Reviews

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5 (1 Review)
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