Arugula Salad with Wild Rice and Pecans - Bravabod
Recipes

Arugula Salad with Wild Rice and Pecans

Valentina

This salad tastes positively of autumn. Wild rice, tart pomegranate seeds, toasted pecans, scallions, and arugula are the perfect unison when lightly tossed in a sweet olive oil vinaigrette. Toasting the pecans is essential here, as it releases their full-bodied flavor. I love serving this with the wild rice warmed just before mixing for that cozy touch.

How To MakeDiet Type: Classic

liked this

Freeze For Not recommended

Best by 3-4 days w/o dressing


Shopping List
    Salad
  • 3 cups arugula, packed
  • 3/4 cup pecans
  • 3/4 cup dry wild rice (Note 1)
  • 1/2 cup pomegranate seeds
  • 4 scallions, chopped (white and light green parts only) Dressing
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons pomegranate juice (Note 2)
  • 1 tablespoon apple cider vinegar
  • 1 garlic clove, minced
  • 2 teaspoons honey
  • salt and pepper, to taste

Instructions
  1. Step 1: Cook the wild rice according to package directions. Measure out 2 cups of cooked rice and set it aside to cool.
  2. Step 2: Preheat the oven to 350°F. Spread the pecans on a baking sheet and bake for 8 to 10 minutes, or until fragrant. Keep your eye on them to prevent burning. Transfer the toasted nuts immediately to a plate.
  3. Step 3: Stir all dressing ingredients together. Set aside.
  4. Step 4: Place the 2 cups of cooked rice in a large bowl. Add all remaining salad ingredients. Pour in the dressing, to taste, and toss. Note: Add the dressing just before serving.
  5. Serve: Enjoy.

Recipe Notes

Note 1: We will need 2 cups of cooked wild rice for this salad. If using a pre-cooked variety, measure out that amount.

Note 2: The pomegranate juice can be collected from the pomegranate fruit when opening it and picking out the kernels. A pre-made pomegranate juice may also be used.

Nutrition

This salad tastes positively of autumn. Wild rice, tart pomegranate seeds, toasted pecans, scallions, and arugula are the perfect unison when lightly tossed in a sweet olive oil vinaigrette. Toasting the pecans is essential here, as it releases their full-bodied flavor. I love serving this with the wild rice warmed just before mixing for that cozy touch.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 3-4 days w/o dressing


Shopping List
    Salad
  • 3 cups arugula, packed
  • 3/4 cup pecans
  • 3/4 cup dry wild rice (Note 1)
  • 1/2 cup pomegranate seeds
  • 4 scallions, chopped (white and light green parts only) Dressing
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons pomegranate juice (Note 2)
  • 1 tablespoon apple cider vinegar
  • 1 garlic clove, minced
  • 2 teaspoons maple syrup
  • salt and pepper, to taste

Instructions
  1. Step 1: Cook the wild rice according to package directions. Measure out 2 cups of cooked rice and set it aside to cool.
  2. Step 2: Preheat the oven to 350°F. Spread the pecans on a baking sheet and bake for 8 to 10 minutes, or until fragrant. Keep your eye on them to prevent burning. Transfer the toasted nuts immediately to a plate.
  3. Step 3: Stir all dressing ingredients together. Set aside.
  4. Step 4: Place the 2 cups of cooked rice in a large bowl. Add all remaining salad ingredients. Pour in the dressing, to taste, and toss. Note: Add the dressing just before serving.
  5. Serve: Enjoy.

Recipe Notes

Note 1: We will need 2 cups of cooked wild rice for this salad. If using a pre-cooked variety, measure out that amount.

Note 2: The pomegranate juice can be collected from the pomegranate fruit when opening it and picking out the kernels. A pre-made pomegranate juice may also be used.

Nutrition

This salad tastes positively of autumn. Tart pomegranate seeds, toasted pecans, scallions, and arugula are the perfect unison when lightly tossed in a sweet olive oil vinaigrette. And no, for this paleo-style recipe we’re not using wild rice. Instead, we’re using shelled hemp heart seeds to mimic the taste and texture of wild rice, with delicious results. Toasting the pecans is essential here, as it releases their full-bodied flavor. I like serving this with the hemp seeds warmed up in a pan just before serving.

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 3-4 days w/o dressing


Shopping List
    Salad
  • 3 cups arugula, packed
  • 3/4 cup hemp seeds
  • 1/2 cup pecans
  • 1/2 cup pomegranate seeds
  • 4 scallions, chopped Dressing
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons pomegranate juice (Note 1)
  • 1 tablespoon apple cider vinegar
  • 1 garlic clove, minced
  • 2 teaspoons honey
  • salt and pepper, to taste

Instructions
  1. Step 1: Preheat the oven to 350°F. Spread the pecans on a baking sheet and bake for 8 to 10 minutes, or until fragrant. Keep your eye on them to prevent burning. Transfer the toasted nuts immediately to a plate.
  2. Step 2: Stir all dressing ingredients together. Set aside.
  3. Step 3: Combine all salad ingredients in a large bowl. Pour in the dressing, to taste, and toss. Note: Add the dressing just before serving.
  4. Serve: Enjoy.

Recipe Notes

Note 1: The pomegranate juice can be collected from the pomegranate fruit when opening it and picking out the kernels. A pre-made pomegranate juice may also be used.

Nutrition

This salad tastes positively of autumn. Tart pomegranate seeds, toasted pecans, scallions, and arugula are the perfect unison when lightly tossed in a sweet olive oil vinaigrette. And no, for this low-carb recipe we’re not using wild rice. Instead, we’re using shelled hemp heart seeds to mimic the taste and texture of wild rice, with delicious results. Toasting the pecans is essential here, as it releases their full-bodied flavor. I like serving this with the hemp seeds warmed up in a pan just before serving.

How To MakeDiet Type: Low-carb

liked this

Freeze For Not recommended

Best by 3-4 days w/o dressing


Shopping List
    Salad
  • 3 cups arugula, packed
  • 3/4 cup hemp seeds
  • 1/2 cup pecans
  • 1/2 cup pomegranate seeds
  • 4 scallions, chopped Dressing
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons pomegranate juice
  • 1 tablespoon apple cider vinegar
  • 1 garlic clove, minced
  • 2 teaspoons yacon syrup or low-carb maple sweetener
  • salt and pepper, to taste

Instructions
  1. Step 1: Preheat the oven to 350°F. Spread the pecans on a baking sheet and bake for 8 to 10 minutes, or until fragrant. Keep your eye on them to prevent burning. Transfer the toasted nuts immediately to a plate.
  2. Step 2: Stir all dressing ingredients together. Set aside.
  3. Step 3: Combine all salad ingredients in a large bowl. Pour in the dressing, to taste, and toss. Note: Add the dressing just before serving.
  4. Serve: Enjoy.
Nutrition

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Arugula Salad with Wild Rice and Pecans

PT45M 3 cups arugula, packed 3/4 cup pecans 3/4 cup dry wild rice (Note 1) 1/2 cup pomegranate seeds 4 scallions, chopped (white and light green parts only) 4 tablespoons extra-virgin olive oil 2 tablespoons pomegranate juice (Note 2) 1 tablespoon apple cider vinegar 1 garlic clove, minced 2 teaspoons honey salt and pepper, to taste Gluten Free Paleo Vegan Low-Carb 4 Servings Ingredients:

4 Servings

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