Pomegranate, Persimmon, And Pistachio Wild Rice Salad Recipe | How To Make Pomegranate, Persimmon, And Pistachio Wild Rice Salad Recipe

This Pomegranate, Persimmon, and Pistachio Wild Rice Salad is a vibrant and nutritious dish that combines the earthy richness of wild rice with the sweetness of pomegranate seeds and persimmons, and the crunchy texture of pistachios. The combination of flavors is refreshing and unique, making this salad a perfect choice for a holiday meal, potluck, or as a wholesome side dish.

Print

Pomegranate, Persimmon, And Pistachio Wild Rice Salad Recipe | What Is The Recipe Of Pomegranate, Persimmon, And Pistachio Wild Rice Salad

Cuisine Italian

Author Rashmi Sharma

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 ounces packed baby kale

Instructions

1. Finely chop the shallot then soak in ice water for at least 5 minutes before proceeding. Drain off water then proceed.
2. 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.
3. 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.

Tips:

• Make Ahead: You can cook the wild rice and prepare the dressing ahead of time. Just assemble the salad shortly before serving to maintain the freshness of the fruits and nuts.
• Persimmon Variations: Fuyu persimmons are best for this salad because they are crunchy and sweet. If using Hachiya persimmons, ensure they are ripe and soft.
• Nuts and Seeds: Swap pistachios for walnuts, pecans, or almonds for a different nutty flavor. For an added crunch, you can also sprinkle some pumpkin seeds or sunflower seeds.
• Add Cheese: Crumbled feta or goat cheese would be a great addition if you want a creamy contrast to the sweet and crunchy elements.

Serving Suggestions:

• As a Side Dish: Serve this salad alongside grilled meats, roasted vegetables, or as part of a larger salad spread for a special occasion or festive meal.
• For a Light Meal: This salad makes a wholesome vegetarian meal, especially when paired with a simple side of bread or a bowl of soup.
• Holiday Feasts: Its vibrant colors and fresh flavors make this salad an excellent choice for Thanksgiving, Christmas, or other celebratory meals.

Health Benefits:

• Wild Rice: High in fiber, antioxidants, and essential minerals like magnesium and zinc, wild rice is a great alternative to white rice.
• Persimmons: Loaded with vitamins A and C, persimmons help support immune function and skin health. They also provide fiber and are a good source of antioxidants.
• Pomegranate: Rich in vitamin C, fiber, and antioxidants, pomegranate is known for its anti-inflammatory properties and heart health benefits.
• Pistachios: A great source of healthy fats, protein, and fiber, pistachios help support heart health and can help regulate blood sugar levels.

This Pomegranate, Persimmon, and Pistachio Wild Rice Salad is a beautiful, nutrient-packed dish that’s both refreshing and satisfying. The blend of textures and flavors – from the nutty rice to the sweet fruits and crunchy pistachios – makes it a standout addition to any meal. Enjoy!