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.
trimmed and small dice
Soak The Shallot: Finely chop the shallot then soak in ice water for at least 5 minutes before proceeding. Drain off water then proceed.
Doing this will mellow out the shallot; you can skip it but the dressing may have a more onion-y bite.
Make The Miso Dressing: 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.
Assemble The Salad: 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.
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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