Vibrant colors and flavors make salads fun to eat. The color of the pomegranate and it’s slight tartness mixes well with the sweet-tart flavor of the dressing. Incorporating a bit of goat cheese adds creaminess and flavor while keeping things healthy and light.
POMEGRANATE, PECAN, AND WILD RICE SALAD
1/2 pomegranate, seeded
3/4 cups cooked and chilled wild rice
2 oz goat cheese, crumbled
1/4 cup pecans, roughly chopped
1 1/2 heads romaine lettuce
1/2 cup minced onion
2 Tbsp olive oil
2 Tbsp water
2 Tbsp honey or agave nectar
1/2 Tbsp apple cider vinegar
1/2 tsp sea salt
1/2 Tbsp lemon juice
Preheat oven to 450F. Once preheated, arrange pecans on a baking sheet and toast in the oven. Allow to cool to room temperature.
Sautee the onions in 1/2 Tbsp olive oil until slightly softened. Add to a food processor or blender along with other dressing ingredients and puree until smooth. Add more water or oil if necessary to achieve creamy consistency. Chill.
While dressing is cooling, chop the lettuce in bit-sized pieces and place in a serving bowl. Arrange pomegranate seeds, rice, goat cheese, and pecans on top.
Serve with dressing on the side.