December 22nd, 2024
Recipes
Arugula Salad with Wild Rice and Pecans
Valentina P
- Difficulty
•
- Time 40"
This salad tastes positively of autumn. Wild rice, pomegranate seeds, toasted pecans, scallions, and arugula tossed in a simple olive oil vinaigrette. Toasting the pecans is essential here, as it releases their full-bodied flavor.
How To MakeDiet Type: Classic
Shopping List
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For the Salad
- 3 cups arugula, packed
- 3/4 cup pecans
- 3/4 cup dry wild rice (Note 1)
- 1/2 cup pomegranate seeds
- 4 scallions, chopped (white and light green parts only) For the Dressing
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons pomegranate juice or orange juice
- 1 tablespoon apple cider vinegar
- 2 teaspoons honey (or maple syrup)
- salt and pepper, to taste
Instructions
- Step 1: Cook the wild rice according to package directions. Measure out 2 cups of cooked rice and set it aside to cool.
- Step 2: Toast the pecans in a dry frying pan over medium heat for 3 to 4 minutes, or until fragrant. Shake the pan often to avoid burning. Transfer the nuts to a plate.
- Step 3: Stir all of the dressing ingredients together. Set aside.
- Step 4: Place the 2 cups of cooked and cooled wild rice in a large bowl. Add the remaining arugula, toasted pecans, pomegranate seeds, and scallions.
- Serve: Pour in the dressing, to taste, immediately before serving. Toss and enjoy.
Recipe Notes
Note 1: We will need 2 cups of cooked wild rice for this salad. If using a pre-cooked variety, measure out that amount.
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What you should eat next
Arugula Salad with Wild Rice and Pecans
PT40M 3 cups arugula, packed 3/4 cup pecans 3/4 cup dry wild rice (Note 1) 1/2 cup pomegranate seeds 4 scallions, chopped (white and light green parts only) 4 tablespoons extra-virgin olive oil 2 tablespoons pomegranate juice or orange juice 1 tablespoon apple cider vinegar 2 teaspoons honey (or maple syrup) salt and pepper, to taste Gluten Free Paleo Vegan Low-Carb 4 Servings
Ingredients:
