Hey friends!
The holiday season is here, and you know what that means—delicious food!
Today, I’m excited to share a festive treat: a vegan Christmas salad.
This salad is vibrant, packed with flavors, and super healthy.
It’s the perfect addition to your holiday table or a great way to impress your guests.
Get ready to jingle all the way to the kitchen!
Suggestions for Ingredient Substitution
Wild rice can be substituted with quinoa or brown rice for a similar nutty flavor and chewy texture. Use the same amount and adjust cooking time according to package instructions. Dried cherries can be replaced with dried cranberries or raisins for a similar sweet-tart flavor profile. Use an equal amount of the chosen substitute. Pecans can be swapped with walnuts or almonds for a different crunch and flavor. Toast the nuts before adding to maintain the roasted flavor. For the dressing, maple syrup can be substituted with agave nectar or date syrup to keep it vegan. Use slightly less agave or date syrup as they are sweeter than maple syrup. These substitutions maintain the salad’s festive appearance and nutritional balance while accommodating various dietary preferences.
| Preparation Time | 30-40 minutes |
| Cooking Time | 40-45 minutes |
| Total Time | 70-85 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 20-25 g
- Fat: 60-70 g
- Carbohydrates: 160-180 g
Ingredients
- 1 cup raw wild rice
- 5 oz chopped baby arugula
- 1 cup pomegranate seeds
- 1 cup sliced green onions
- 1 cup chopped roasted pecans
- 1 cup dried cherries
- 3 tablespoons dijon mustard
- 2 tablespoons white wine vinegar
- 1 tablespoon maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon minced fresh garlic
- 1/2 teaspoon salt (add more if needed)
- 1/4 teaspoon black pepper
Step 1: Cook the Wild Rice
Start by filling a large pot with water and bringing it to a rolling boil.
Once boiling, add a generous amount of salt to the water and then pour in the wild rice.
Reduce the heat to a low simmer (medium-high) and allow the rice to cook for approximately 40-45 minutes.
You will know it’s done when most of the grains have popped open and have a chewy, tender texture.
Drain any excess water from the rice and let it cool for 20-30 minutes.
Step 2: Prepare the Salad Ingredients
While the rice is cooling, begin preparing the salad components.
Roughly chop the arugula and pecans.
Slice the green onions into thin rounds, and gently remove the arils from the pomegranate.
Ensure all ingredients are ready so they can be easily tossed together once the rice is cooled.
Step 3: Make the Dressing
In a small bowl, combine and whisk together the dijon mustard, white wine vinegar, maple syrup, fresh lemon juice, minced garlic, salt, and pepper.
This dressing will provide a tangy and sweet flavor that complements the salad beautifully.
Step 4: Assemble the Salad
In a large mixing bowl, combine the cooled wild rice with the chopped arugula, pomegranate arils, sliced green onions, chopped pecans, and dried cherries.
Drizzle the prepared dressing over the salad ingredients and mix everything well to ensure even distribution of flavors.
Step 5: Serve and Enjoy
You can serve the salad immediately for a fresh, vibrant flavor.
Alternatively, for more blended flavors, cover the salad and place it in the fridge to chill for about 30 minutes before serving.
Enjoy your nutritious and flavorful wild rice salad!
