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  • Prep-time: / Ready In:
  • Makes 12 cups

Pomegranate seeds add sweetness and sparkle to this autumnal salad, which features a medley of matchstick-cut carrot, pear, turnip, and beet along with mixed greens and nutty wild rice. The colorful presentation is worthy of special occasions. There is no need to serve this salad chilled: It is equally good (or better!) at room temperature. If traveling, we recommend assembling all the components on-site for best appearance.

Ingredients

  • 1 cup dry wild rice, rinsed and drained
  • ¾ cup champagne vinegar
  • 1½ tablespoons Dijon-style mustard
  • 1½ teaspoons pure cane sugar
  • ¾ teaspoon paprika
  • ⅛ teaspoon cayenne pepper
  • Sea salt, to taste
  • 2 medium carrots, peeled and cut into matchsticks (1 cup)
  • 1 medium pear or apple, cored and cut into matchsticks (1 cup)
  • 1 medium turnip or parsnip, peeled and cut into matchsticks (1 cup)
  • 1 medium beet, peeled and cut into matchsticks (1 cup)
  • 4 cups microgreens or mixed baby greens
  • ½ cup chopped toasted Brazil nuts or walnuts
  • ½ cup pomegranate seeds

Instructions

  1. In a small saucepan combine wild rice and 2 cups water. Bring to boiling; reduce heat. Cover and simmer about 45 minutes or until most of the water is absorbed and rice is “popped.” Drain if necessary.
  2. Meanwhile, for dressing, in a small bowl whisk together the next six ingredients (through salt).
  3. Transfer rice to a large bowl. Add dressing to warm rice; toss to combine. Let stand 30 minutes, stirring occasionally. Add carrots, pear, and turnip; toss to combine. Cover and chill, if desired.
  4. To transport, carry salad, beet matchsticks, microgreens, nuts, and pomegranate seeds in separate containers in a cooler. Just before serving, add beets and greens to salad; toss to combine. Top with nuts and pomegranate seeds. If desired, garnish with additional microgreens.

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about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens Test Kitchen before moving into an editorial position within Meredith Corporation. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. Shelli loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen.

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