Pomegranate, Persimmon, and Pistachio Wild Rice Salad

Pomegranate, Persimmon, and Pistachio Wild Rice Salad
http://saltandwind.com/recipes/139-pomegranate-persimmon-and-pistachio-wild-rice-salad-recipe
Pomegranate, Persimmon, and Pistachio Wild Rice Salad | http://saltandwind.com Consider this like the Little Black Dress of salads -- it works in any occasion from a formal dinner party to a light lunch. This wild rice salad came from v...
Skill
Course
Cuisine
Ingredients
12
Hands-On Time
10 minutes
Total Time
10 minutes
Yield
-
Servings
4 as a main or 6 to 8 as a side
Pomegranate, Persimmon, and Pistachio Wild Rice Salad | http://saltandwind.com
Skill
Beginner
Course
Dinner, Main, Salad
Cuisine
American
Ingredients
12
Hands-On Time
10 minutes
Total Time
10 minutes
Yield
-
Servings
4 as a main or 6 to 8 as a side
Diet
Dairy-Free, Gluten-Free, Vegan, Vegetarian
Pomegranate, Persimmon, and Pistachio Wild Rice Salad | http://saltandwind.com

Consider this like the Little Black Dress of salads -- it works in any occasion from a formal dinner party to a light lunch. This wild rice salad came from very humble beginnings (aka me cleaning out the fridge) and then I started sharing it with everyone around me: first for a casual lunch with the bf, then a dinner with the family, and finally at this year's Thanksgiving in attempts to make it a (slightly) healthier holiday. It ended up being the star of the supper and, as such, it has been requested again for Christmas Eve -- proof that I'm not the only person in love with this salad. 

Ingredients

  • 1 medium shallot
  • 1/4 cup freshly-squeezed orange juice
  • 2 tablespoons red miso paste
  • 1 tablespoon white wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons honey
  • kosher salt and Freshly ground black pepper
  • 3 cups cooked wild rice
  • 1 cup pomegranate arils
  • 4 medium ripe Fuyu persimmons

    trimmed and small dice

  • 1 cup roasted, salted shelled pistachios

    finely chopped

  • 4 cups packed baby kale

Instructions

Finely chop the shallot then soak in ice water for at least 5 minutes before proceeding. Drain off water then proceed.

Tip

Doing this will mellow out the shallot; you can skip it but the dressing may have a more onion-y bite.

Combine orange juice, miso paste, vinegar, olive oil, honey, and shallot in a blender and process until the dressing is really smooth. Season generously with freshly ground black pepper and a pinch of salt, taste, and adjust seasoning as desired.

Tip

I used red miso paste in this dressing for a more complex taste -- if you can't find it, go ahead and use your favorite white miso paste.

To serve, pour dressing over wild rice and stir to combine. Stir in pomegranates, persimmons, and half of the pistachios and stir until well coated in dressing. Just before serving, add greens and remaining pistachios and toss to coat in dressing.

Tip

The dressing can be made up to 2 days ahead of time and stored refrigerated in an airtight container. All of the ingredients aside from the persimmons can be prepared up to 1 day ahead of time. Just be sure you don't cut up the persimmons or toss everything together until you're ready to serve it or the ingredients will get a bit wilted.

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