Summer Wild Rice Salad
This summer wild rice salad is veggie and fruit packed lunch or light dinner, or a side salad with other dishes for a BBQ or picnic. Serves 2 as a main dish, or 4 people as a side salad.
Servings: 2 servings
Calories: 345kcal
Ingredients
For the wild rice salad
- ½ cup wild rice or wild rice mix
- 1 small apple cored, diced
- ½ celery stick diced
- 2 tablespoon pomegranate seeds
- 1 tablespoon pepitas / pumpkin seeds
- small handful parsley diced
- 1 green onion dice, optional
For the honey dressing
- 2 tablespoon extra virgin olive oil
- 1.5 teaspoon apple cider vinegar or white distilled vinegar
- 1 teaspoon honey
- ½ garlic clove minced, optional
- pinch salt
- pinch black pepper optional
Instructions
- Cook your wild rice according to packet instructions. Set aside to cool.
- Make the dressing by combining the ingredients in a small bowl and whisking together.
- Once the wild rice has cooled, transfer to a bowl and combine with the diced apple, celery, pepitas, pomegranate seeds, green onion (if using) and parsley. Drizzle over the dressing. Then plate up, and enjoy!
Notes
- You can make this solely with wild rice as an alternative, but personally I feel that a wild rice mix is a little lighter for summer (and more affordable).
- Dice the apple just before serving as it can brown quickly.
- If you prefer to keep the recipe vegan, then swap out the honey for a touch of maple syrup or agave nectar.
- Nutritional information is auto-generated and should be understood to be an estimate.
- apple cider vinegar, which scores 1.
- black pepper, which scores 2, although the SIGHI list states that small amounts are tolerated.
- green onion, which is not scored on the SIGHI list.
Nutrition
Calories: 345kcal | Carbohydrates: 43g | Protein: 8g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Sodium: 6mg | Potassium: 321mg | Fiber: 5g | Sugar: 11g | Vitamin A: 97IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 2mg