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- Makes 12 cups
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Pomegranate seeds add sweetness and sparkle to this autumnal salad, which features a medley of matchstick-cut carrot, pear, turnip, and beet along with mixed greens and nutty wild rice. The colorful presentation is worthy of special occasions. There is no need to serve this salad chilled: It is equally good (or better!) at room temperature. If traveling, we recommend assembling all the components on-site for best appearance.
By Shelli McConnell,
Ingredients
- 1 cup dry wild rice, rinsed and drained
- ¾ cup champagne vinegar
- 1½ tablespoons Dijon-style mustard
- 1½ teaspoons pure cane sugar
- ¾ teaspoon paprika
- ⅛ teaspoon cayenne pepper
- Sea salt, to taste
- 2 medium carrots, peeled and cut into matchsticks (1 cup)
- 1 medium pear or apple, cored and cut into matchsticks (1 cup)
- 1 medium turnip or parsnip, peeled and cut into matchsticks (1 cup)
- 1 medium beet, peeled and cut into matchsticks (1 cup)
- 4 cups microgreens or mixed baby greens
- ½ cup chopped toasted Brazil nuts or walnuts
- ½ cup pomegranate seeds
Instructions
- In a small saucepan combine wild rice and 2 cups water. Bring to boiling; reduce heat. Cover and simmer about 45 minutes or until most of the water is absorbed and rice is “popped.” Drain if necessary.
- Meanwhile, for dressing, in a small bowl whisk together the next six ingredients (through salt).
- Transfer rice to a large bowl. Add dressing to warm rice; toss to combine. Let stand 30 minutes, stirring occasionally. Add carrots, pear, and turnip; toss to combine. Cover and chill, if desired.
- To transport, carry salad, beet matchsticks, microgreens, nuts, and pomegranate seeds in separate containers in a cooler. Just before serving, add beets and greens to salad; toss to combine. Top with nuts and pomegranate seeds. If desired, garnish with additional microgreens.
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Comments (4)
(4 from 3 votes)Do you cook the beets and turnips before adding to salad or you leave them raw?
Magically less than the sum of its parts: I’m so disappointed with this meal - it looks gorgeous, and it’s full of things I love. I put in a lot of time and money buying the exact ingredients and preparing to the letter, except the cayenne pepper as my kids won’t eat spicy food. I thought the 3/4 cup of vinegar seemed incredibly excessive but I trusted in the recipe. Alas I was right. This is only good for the compost heap now. I can’t eat a plate of vinegar for dinner, there’s nothing that can salvage this. We have to eat last minute leftovers now :-/
Ack! I feel your pain, Gabrielle, and am shocked the recipe hasn’t been changed yet. Because surely 3/4 TABLESPOON is plenty of vinegar?
¾ Tablespoon vinegar would not be enough liquid to make a dressing. My guess in ¼ cup, but I haven’t made it yet. I do plan to make the recipe, but will be careful to edit the dressing. Thanks for the warning.