Salad,With,Wild,Rice,,Arugula,,Pomegranate,,Pecan,Nuts,,Cranberries,And
This vegan and gluten free salad is a delicious facet dish to serve subsequent to your potatoes. Full of wild rice, arugula, and pomegranate, this salad shall be a vacation hit. For those who actually need to boost this recipe, add some dairy-free feta cheese to convey this dish excessive.
Salad Components
1 cup raw wild rice
5 oz child arugula roughly chopped
1 cup pomegranate arils
1 cup inexperienced onions sliced
1 cup roasted pecans roughly chopped
1 cup dried cherries
Dressing Components
3 tbsp Dijon mustard
2 tbsp white wine vinegar
1 tbsp maple syrup
1 tbsp lemon juice
1 tsp contemporary garlic minced
½ tsp salt (add extra to style)
¼ tsp black pepper
Directions
First, cook dinner wild rice. Fill a giant pot with water and convey it to a rolling boil. Salt the water and add the wild rice.
Cut back the warmth to a low simmer for about 40 to 45 minutes. Most of the grains will pop open and style chewy and tender. Drain any extra water and let it cool for 20-30 minutes.
Whereas the rice is cooling, put together all of the salad substances. Roughly chop the arugula and pecans and slice the inexperienced onions.
In a small bowl, whisk collectively the Dijon mustard, white wine vinegar, maple syrup, contemporary lemon juice, minced garlic, salt, and pepper.
Mix the cooled wild rice, arugula, pomegranate inexperienced onions, pecans, and dried cherries in a big mixing bowl.
Drizzle the dressing over the salad and blend nicely.
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