This Pomegranate And Persimmon Wild Rice Salad With Miso Dressing recipe, is a recipe we turn to time and again during the fall. It's super healthy, really flavorful, and filling (in a good way) making it as perfect as a dinner party recipe as it is a side for Thanksgiving.
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.