In the cooler months I always reach for this Wild Rice Salad. It’s colorful, festive and highlights some of the season’s best produce. Naturally gluten-free and vegetarian, it’s flexible enough to serve as a holiday side, a satisfying main for meatless meals, or a make-ahead option for weekly lunches.
I grew up with rice on the table many nights, and those familiar meals still feel like home. My family favored simple white or brown rice, and holiday rice dishes were always a highlight. I discovered wild rice later and quickly fell for its chewy texture, nutty flavor and rich color. It brings depth and interest to comforting dishes like chicken-and-rice bowls or hearty soups.
This Wild Rice Salad is one of my favorite ways to enjoy that flavor and texture. Bright orange segments and jewel-toned pomegranate arils contrast with nutty pecans and salty, creamy feta for a pleasing mix of tastes and textures. A simple apple cider vinegar–based dressing ties everything together without overpowering the ingredients.
Why you’ll love this recipe:
- Wild rice adds a chewy, nutty bite and a deep, toasty flavor that complements both sweet and savory components.
- The salad is versatile: serve it as a vegetarian main, a side dish at dinner, or pack it for lunches.
- It stores well and can be made ahead, which makes it ideal for meal prep and holiday planning.
- It’s naturally gluten-free and vegetarian; omit the cheese to make it vegan and dairy-free.
Recipe ingredients
This salad is forgiving and easy to adapt. Use a wild rice blend or a single variety—just cook it according to the package and let it cool to room temperature before assembling. Swap or add seasonal fruits and herbs as you like.
Ingredient notes
- Wild rice: A wild rice blend works well; cook and cool it before mixing. The slightly firm, chewy grains hold up nicely in a salad.
- Fruit, vegetables and herbs: Orange and pomegranate add color and brightness, while green onion and parsley bring savory freshness. Other good additions include apple, pear, dried cranberries, chives or different fresh herbs.
- Feta: Feta adds creamy, salty notes. Substitute goat cheese, shaved manchego or parmesan, or leave it out for a vegan salad.
- Nuts: Pecans give crunch and richness; feel free to use walnuts, almonds, or seeds instead.
- Dressing: A tangy apple cider vinegar dressing complements the flavors here, but a citrus vinaigrette or any bright vinaigrette will also work.
See the recipe section below for ingredient quantities and full instructions.
How to make this recipe
The salad comes together quickly once the rice is cooked. Wild rice typically takes about 40 minutes to simmer, which gives you time to prepare the dressing and chop the other ingredients. Once everything is ready, toss gently to combine and serve at room temperature or chilled.
Pro tip: You can assemble the dish ahead of time. The rice will absorb some dressing as it sits, so refresh the salad with an extra splash of dressing before serving if it seems dry.
- Combine the cooked wild rice, orange segments, pomegranate arils, crumbled feta, toasted pecans and chopped parsley in a large bowl.
- Add enough apple cider vinegar dressing to lightly coat the ingredients (you may not need the entire amount) and toss gently until everything is evenly dressed. Serve and enjoy.
Serving suggestions
This salad is easy to adapt to many menus:
- Serve it as a vegetarian main; add chickpeas or lentils for extra protein.
- Pair it with roasted or grilled meats for a bright side dish.
- Include it on a holiday spread—its colors and textures make it a festive accompaniment to roasted turkey or glazed ham.
- Make it ahead and pack it for lunches; it holds up well for a few days in the fridge when stored in an airtight container.
Recipe notes
- Make-ahead: The salad can be prepared in advance. If it dries as the rice soaks up dressing, stir in extra dressing or a squeeze of citrus to revive it.
- Toast nuts: Toast pecans on a rimmed baking sheet at 350°F (175°C) for 8–10 minutes until fragrant and golden. Pre-toasted nuts save time.
- Vegan option: Omit the cheese to keep the salad vegan and dairy-free.
- Storage: Store in an airtight container in the refrigerator for up to 3 days. It’s best served at room temperature; warm gently if desired and add a little extra dressing before serving.
- Nutrition: The listed nutrition values are estimates and may not include dressing unless specified.
More rice recipes you’ll love!
- Cilantro lime rice
- Cheesy broccoli and chickpea rice casserole
- Creamy coconut rice
- Instant pot brown rice
- Instant pot chicken and rice
- 30-minute cheesy Mexican rice skillet
Did you try this recipe? If so, please leave a review and tag the creator on social media so others can discover it.
Wild Rice Salad with Orange and Pomegranate
Ingredients
- 1 cup wild rice blend, cooked according to package instructions and cooled to room temperature
- 1 large orange, segmented (cut segments in half if desired)
- 1/2 cup pomegranate arils
- 1 large green onion, white and green parts thinly sliced on the bias
- 1/2 cup feta cheese, crumbled (omit to make vegan)
- 1/2 cup toasted pecans, halved or coarsely chopped
- 1/3 cup chopped fresh parsley
- Apple cider vinegar dressing, enough to lightly coat the salad
Instructions
- In a large bowl, combine the cooked wild rice, orange segments, pomegranate arils, sliced green onion, crumbled feta, toasted pecans and chopped parsley.
- Add apple cider vinegar dressing a little at a time until the ingredients are lightly coated. Toss gently to combine. Taste and adjust seasoning if needed, then serve at room temperature or chilled.
Notes
- Make-ahead: Assemble ahead of time and refrigerate. If the rice becomes dry as it absorbs the dressing, toss with extra dressing before serving.
- Toast the pecans in a 350°F oven for 8–10 minutes until golden and fragrant, or use pre-toasted nuts to save time.
- Omit cheese to make the recipe vegan and dairy-free.
- Store in an airtight container for up to 3 days. Warm briefly or bring to room temperature and add more dressing if desired.
Nutrition
Estimated per serving: Calories: 213 kcal; Carbohydrates: 28 g; Protein: 7 g; Fat: 9 g; Saturated Fat: 2 g; Fiber: 4 g; Sugar: 6 g. Nutrition is an estimate and intended as a guideline.
Note: This post was originally published in October 2014. The photos and recipe have been updated and expanded for clarity and additional recipe information.