Consider this Pomegranate Persimmon Wild Rice Salad Recipe the Little Black Dress of salads — it works for any occasion from a formal dinner party to a light lunch.
Why You’ll Love This Wild Rice Salad
This Pomegranate And Persimmon Wild Rice Salad With Miso Dressing recipe came from 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 an attempt to make it a (slightly) healthier holiday.
It ended up being the supper star and, as such, it has been requested again for Christmas Eve — proof that I’m not the only person in love with this salad.
Recipe Ingredients
To create this colorful salad, you’ll need:
- For the salad: 3 cups of cooked wild rice, 1 cup of pomegranate arils, 4 thinly sliced Fuyu persimmons, 1 cup of finely chopped roasted pistachios, and 4 ounces of baby kale.
- For the miso dressing: 1 quartered medium shallot, 1/4 cup of orange juice, 1/4 cup of extra-virgin olive oil, 2 tablespoons of red miso paste, 1 tablespoon of white wine vinegar, 2 teaspoons of honey or maple syrup, and seasonings like kosher salt and freshly ground black pepper.
How to Make This Recipe
Begin by preparing the miso dressing: blend the shallot, orange juice, olive oil, miso paste, vinegar, and sweetener until smooth, then season to taste. Mix the wild rice with pomegranate arils, persimmons, and half the pistachios for the salad. Pour the dressing over the mixture, ensuring everything is well-coated. Just before serving, toss in the baby kale and sprinkle with the remaining pistachios for added crunch and flavor.
Tips To Make This Wild Rice Salad
A few key steps will help make this wild rice salad a success:
Make The Dressing Ahead
The Miso Citrus dressing is vegetarian, gluten-free, nut-free, and vegan (if made with maple syrup) and can also be made well ahead of time. Make it up to three days ahead of time and make extra because you will want to use it on every salad you make!
Make The Wild Rice Ahead
Wild rice can also be made up to three days ahead, which is why it’s such an easy recipe for a party.
Mix Up The Ingredients
Feel free to use what you have on hand. For example, brown rice or quinoa would work better than wild rice. Pears or apples would work instead of peanuts, and almost any nut (pecans, almonds, cashews) would work instead of pistachios.
Use Ripe Fuyu Persimmons
There are two main types of persimmons at the market — fuyu (which are tomato-shaped and firm like apples when ripe (and the ones pictured here) and hachiya (which are teardrop-shaped and soft when ripe). Slice the fuyu and use them like you would an apple.
Go stock up on all your cooking essentials, head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
Variations On This Recipe
- Nut Varieties: Swap pistachios for walnuts or almonds for a different texture and flavor.
- Add Protein: Include grilled chicken or tofu to transform this side dish into a hearty main course.
- Cheese Addition: Crumble some goat cheese or feta over the top for a creamy contrast.
- Change the Greens: Substitute baby kale with arugula or spinach for a different taste and nutritional profile.
What to Serve This Recipe With
This Wild Rice Salad is versatile and can be served as a standalone meal or a side dish. For a more filling meal, it pairs beautifully with grilled meats, roast chicken, or roasted vegetables.
Serve it at a potluck, picnic, or festive holiday spread. Given its vibrant colors and seasonal ingredients, it’s especially fitting for fall and winter menus. For a drink pairing, a crisp white wine like Sauvignon Blanc perfectly complements the salad’s bright and tangy flavors.
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Pomegranate Persimmon Arugula Wild Rice Salad Recipe
Ingredients
For The Miso Dressing:
- 1 medium shallot peeled and quartered
- 1/4 cup freshly-squeezed orange juice
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red miso paste
- 1 tablespoon white wine vinegar
- 2 teaspoons honey or maple syrup
- kosher salt
- Freshly ground black pepper
For The Wild Rice Salad:
- 3 cups cooked wild rice
- 1 cup pomegranate arils
- 4 medium ripe Fuyu persimmons trimmed, quartered, and thnily slcied
- 1 cup roasted, salted shelled pistachios finely chopped
- 4 ounces packed baby kale
Instructions
- Make The Miso Dressing: Start by soaking the shallot (to get rid of any harsh flavor — you can skip if you'd like). Finely chop the shallot then soak in ice water for at least 5 minutes before proceeding. Drain off water then proceed.
- Combine orange juice, miso paste, vinegar, olive oil, honey or maple syrup, 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. Makes about 2 cups dressing.TIP: Dressing can be made up to three days ahead. Store refrigerated in an airtight container until ready to use.
- 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.
