Wild Rice Salad

Ingrédients

• 1 cup uncooked wild rice (see notes below)
• 1 cup arugula
• 1 cups mixed greens
• 1 cup thinly sliced brussels sprouts
• 1 large honeycrisp apple (diced)
• 1 cup small-diced celery
• 1/2 cup dried cranberries
• 1 cup roughly chopped pecans (plus more for garnish)
• 1 cup pomegranate seeds (plus more for garnish)
• 1 cup crumbled goat cheese (or feta cheese)
• 2 to 3 tablespoons apple cider vinegar (or to taste)
• 1/3 cup extra virgin olive oil
• 1 clove garlic, grated
• 1 teaspoon dijon mustard
• 1 tablespoon honey (plus more to taste)
• Salt and pepper (to taste)

Préparation

1. 1

   Cook the wild rice according to package instructions. Usually, it’s 3 to 1 water to rice ratio (although you can also use more water and then just drain). The cook time is around 45 to 50 minutes. It’s best to follow package directions to be sure since every brand is different.

2. 2

   Once the rice is cooked, fluff with a fork. Let it cool down slightly. Tip: To cool down faster, spread the cooked rice over a sheet pan or plate.

3. 3

   Meanwhile, combine all the apple cider vinaigrette ingredients in a mason jar. Seal and shake to combine evenly. Adjust to taste as needed.

4. 4

   Assemble: In a large bowl, combine the arugula, mixed greens, apples, celery, dried cranberries, pecans, and pomegranate seeds. Drizzle the prepared dressing over, and toss to combine evenly.

5. 5

   Top with the crumbled goat cheese, and garnish with more pomegranate seeds and pecans. I like to serve it slightly warm. Enjoy!