Cherry & Pomegranate Wild Rice Salad
Cherry and Pomegranate Wild Rice Salad
This vibrant wild rice salad is bursting with color and flavor! Sweet cherries, tart pomegranate, and a zesty lemon-pomegranate dressing with hints of vanilla and apple come together to make a show-stopping side dish. Perfect for summer barbecues, fall feasts, or holiday turkey!
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- Author
- Olivelle
- Prep Time
- 10 minutes
- Cook Time
- 60 minutes
- Servings
- 12
- Category
- Sides
Ingredients
- 2 cups Wild Rice Blend
- Chicken Stock
- 3 Tbsp Sicilian Lemon Infused Olive Oil
- 1 Onion, finely diced
- 2 Tbsp Apple Chai Sugar Shaker
- 6 ounces Frozen Dark, Sweet Cherries
- ½ cup Prosecco Italian White Wine Vinegar
- 1 Tbsp Vanilla Bean Infused Sea Salt
- 3 Stalks Celery, diced small
- ½ cup Pomegranate Seeds
- ½ cup Pecans, toasted
Directions
- In a large stockpot, cook the rice according to package directions using chicken stock instead of water.
- Meanwhile, in large sauté pan heat Sicilian Lemon Olive Oil over medium heat. Add the onion and cook until tender and translucent, about 5 minutes. Stir in Apple Chai Sugar Shaker, cherries, Prosecco Vinegar, and Vanilla Bean Sea Salt. Allow to cook and reduce slightly, about 5 minutes. Taste and season with more salt as necessary.
- Toss the cooked rice with the celery and dressing. Arrange on a serving platter and garnish with pomegranate seeds and pecans. Enjoy!