Holiday Wild Rice Salad
Try this Holiday Wild Rice Salad recipe, or contribute your own.
Try this Holiday Wild Rice Salad recipe, or contribute your own.
- 2 teaspoons kosher salt
- for the salad:
- 4 cups low sodium chicken broth
- 1/4 teaspoons freshly ground black pepper
- 1/4 cups red wine vinegar
- 1/4 teaspoons kosher salt
- for the maple mustard dressing:
- 3/4 cups vegetable oil
- 1/4 cups dijon mustard
- 1/4 cups pure maple syrup
- 1 teaspoon very finely minced fresh shallot
- 1/8 teaspoons curry powder
- 1 cup whole (not cracked) wild rice
- 1 pound bacon or as desired
- 1 whole medium apple sliced thin
- 1/4 lemon, freshly juiced for the apples
- 8 cups fresh greens preferably sturdy like arugula and/or baby kale
- 1 cup fresh pomegranate seeds or as desired
- 1- 1/2 cup halved red or green grapes or as desired
- 1 cup crumbled blue cheese or as desired
- 1- 1/2 cup large chopped roasted and salted pecans (i recomme
- Carbohydrate 65.8020719139981 g
- Cholesterol 107.634 mg
- Fat 171.625006413163 g
- Fiber 5.61987497755751 g
- Protein 61.2475800075361 g
- Saturated Fat 36.4934243869353 g
- Serving Size 1 1 recipe (1608g)
- Sodium 9291.73047644553 mg
- Sugar 60.1821969364406 g
- Trans Fat 4.63861687721367 g
- Calories 2029 calories
Step-by-step
- Bring 4 cups of low sodium chicken broth to a boil.
- Add 1 cup of whole wild rice and 1/4 teaspoon of kosher salt.
- Reduce heat to low, cover, and simmer for 45-50 minutes, or until rice is tender.
- While rice simmers, prepare the maple mustard dressing: In a small bowl, whisk together 1/4 cup red wine vinegar, 1/4 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 3/4 cup vegetable oil, 1/4 cup Dijon mustard, 1/4 cup pure maple syrup, 1 teaspoon very finely minced shallot, and 1/8 teaspoon curry powder.
- Cook bacon until crispy. Set aside, reserving about 2 tablespoons of bacon grease.
- In a large bowl, toss together 8 cups of fresh greens, 1 cup of pomegranate seeds, 1 1/2 cups of halved grapes, 1 cup of crumbled blue cheese, and 1 1/2 cups of chopped pecans.
- Add the cooked wild rice to the greens mixture.
- Toss the sliced apples with the reserved bacon grease and 1/4 cup of freshly squeezed lemon juice to prevent browning.
- Add the apples and crispy bacon to the salad.
- Pour the maple mustard dressing over the salad and gently toss to combine.
- Season with additional salt and pepper to taste.
- Serve immediately or chill for later.
A Festive Feast: My Holiday Wild Rice Salad
The holidays are a whirlwind of activity, a delicious chaos of family gatherings, gift exchanges, and of course, the food! This year, I wanted to contribute something special to our Christmas dinner, something that offered a fresh and vibrant counterpoint to the traditional heavy fare. That’s where my Holiday Wild Rice Salad comes in. It's not your grandma's tired side dish; this salad bursts with flavor and texture, a perfect blend of sweet, savory, and crunchy, making it a showstopper at any holiday gathering.
I’ve always loved wild rice for its nutty flavor and satisfying chewiness. But let’s be honest, it can be a bit intimidating. This recipe takes the guesswork out of it, resulting in perfectly cooked wild rice every time. The secret? Low and slow simmering in flavorful chicken broth. While the rice simmers, you can whip up the maple mustard dressing, a simple yet elegant combination of vinegar, Dijon mustard, maple syrup, and a hint of shallot and curry powder. The subtle sweetness of the maple syrup balances beautifully with the tangy vinegar and the warmth of the curry, creating a truly unforgettable flavor profile.
The salad itself is a celebration of textures and tastes. Crisp bacon adds a smoky, salty punch; juicy pomegranate seeds offer a delightful burst of sweetness and tartness; and the creamy blue cheese provides a luxurious counterpoint to the crunchy pecans and grapes. I like to use a mix of arugula and baby kale for the base, as these sturdy greens hold up well to the dressing and the other ingredients. Thinly sliced apples, tossed lightly in bacon grease and lemon juice to prevent browning, provide a refreshing sweetness that cuts through the richness of the other components. It's a symphony of flavors and textures that will leave your guests wanting more.
This salad is incredibly versatile. You can adjust the ingredients to your liking. Feel free to swap out the pecans for walnuts or almonds, or add other fruits like cranberries or dried cherries for extra sweetness. The beauty of this recipe lies in its adaptability. It's a blank canvas upon which you can paint your own culinary masterpiece, tailoring it to your taste preferences and the seasonal ingredients available to you.
Beyond the deliciousness, what I love most about this Holiday Wild Rice Salad is its ease of preparation. Most of the components can be prepped ahead of time, allowing you to enjoy the festivities without spending hours in the kitchen. The dressing can be made a day or two in advance, and the rice can be cooked and cooled earlier as well. This leaves you with just a simple assembly process on the day of your gathering – simply toss everything together, and voilà! A stunning and delicious salad that will impress your guests and make your holiday celebration even more memorable.
So, this holiday season, ditch the tired side dishes and elevate your festive spread with this flavorful and visually appealing Holiday Wild Rice Salad. It's a dish that's as beautiful as it is delicious, a testament to the fact that simple ingredients, when expertly combined, can create something truly extraordinary. This recipe is not just a dish; it’s a celebration, a gathering of flavors that mirrors the spirit of the holidays themselves – warm, inviting, and full of joy. I hope you enjoy it as much as I do!
Pro Tip: For an even more festive touch, consider serving this salad in a beautiful glass bowl, allowing the vibrant colors of the ingredients to shine through. You can also garnish it with extra pecans or pomegranate seeds for an extra pop of color and texture.
