Vegan Pomegranate Salad

This vegan and gluten free salad is a scrumptious side dish to serve next to your potatoes. Packed with wild rice, arugula, and pomegranate, this salad will be a holiday hit. If you really want to spice up this recipe, add some dairy-free feta cheese to bring this dish over the top.

Salad Ingredients

• 1 cup uncooked wild rice
• 5 oz baby arugula roughly chopped
• 1 cup pomegranate arils
• 1 cup green onions sliced
• 1 cup roasted pecans roughly chopped
• 1 cup dried cherries

Dressing Ingredients

• 3 tbsp Dijon mustard
• 2 tbsp white wine vinegar
• 1 tbsp maple syrup
• 1 tbsp lemon juice
• 1 tsp fresh garlic minced
• ½ tsp salt (add more to taste)
• ¼ tsp black pepper

Instructions

1. First, cook wild rice. Fill a large pot with water and bring it to a rolling boil. Salt the water and add the wild rice.
2. Reduce the heat to a low simmer for about 40 to 45 minutes. Most of the grains will pop open and taste chewy and tender. Drain any excess water and let it cool for 20-30 minutes.
3. While the rice is cooling, prepare all the salad ingredients. Roughly chop the arugula and pecans and slice the green onions.
4. In a small bowl, whisk together the Dijon mustard, white wine vinegar, maple syrup, fresh lemon juice, minced garlic, salt, and pepper.
5. Combine the cooled wild rice, arugula, pomegranate green onions, pecans, and dried cherries in a large mixing bowl.
6. Drizzle the dressing over the salad and mix well.