Lentil and Wild Rice Winter Salad
What do we think about salads in the winter? This is definitely the time of year where I don’t eat as much raw vegetables as I do in the summertime. Obviously. There’s snow on the ground 40% of the time and the last thing I want is something cold.
Though, I still crave a big, bold salad, especially for lunch. So, I created something that highlighted the best of winter, a lentil wild rice salad! Packed with wild rice, lentils, arugula and pomegranate seeds. This salad is hearty, bright and so delicious.
I created it to be enjoyed as both a simple lunch salad and also a crowd-pleasing main. This one is beautiful enough to be served to friends. Fill a platter with arugula, layer on the other ingredients and then drizzle with olive oil, balsamic vinegar and salt pepper on top. YUM.
I know pomegranate seeds can be a pain to take out.
Usually though, I spend the extra buck or two and buy the seeds already removed. I know, it’s lazy, but it also makes for simpler prep. The pomegranate seeds are so perfect with the combo of hearty rice and lentils, that I don’t want you to omit them! In the summer, i think this recipe would also take amazing with strawberries or blackberries.
Enjoy this one! I hope you love this winter lentil salad as much as we do. xo
Lentil Wild Rice Winter Salad
Ingredients
- 4 medium shallots, thinly sliced
- 1/4 cup olive oil, divided
- 1 cup wild rice blend, I used a blend of wild rice, brown rice and red rice
- 1 cup brown lentils
- 4 cups vegetable broth, or water
- 1/2 cup pomegranate seeds
- 6 ounces arugula leaves
- 1/2 cup blanched almond slivers
- 1/2 cup torn mint leaves
- 1 tablespoon balsamic vinegar
- salt/freshly cracked black pepper
Instructions
- Peel and slice shallots as thinly as possible. Heat 2 tablespoons of olive oil in a medium saute pan over medium-low heat and add the shallots and a pinch of salt. Cook, stirring often, until shallots are very caramelized and browned, about 30-45 minutes.
- While the shallots are cooking, make the rice. In a medium saucepan with a tight fitting lid, combine rice, lentils, broth, and 1/2 teaspoon salt if using water. Bring everything to a full boil then lower heat, just enough to maintain a slow, steady simmer. Continue cooking until rice and lentils are tender and liquid is absorbed, about 45 minutes. Turn off heat and let stand for a few minutes.
- While the lentils are cooking, heat a dry saute pan over medium heat and add the almond slivers and cook over medium heat, stirring for 2-3 minutes until almonds are lightly browned, taking care not to burn.
- Assemble! Place the arugula and 1 cup of the rice/lentil mixture, almonds and torn mint leaves together in a salad bowl and lightly toss. Transfer to individual bowls/platter and top with the remaining rice/lentils and pomegranate seeds. Whisk together the remaining 2 tablespoons olive oil and balsamic vinegar together and drizzle over the salad. Garnish with flaky sea salt (like Maldon) and freshly ground black pepper.