She Strengthens

Autumn Salad Recipe: A Refreshing Twist on Leafy Greens

As the seasons change, our taste buds crave something new and exciting. This autumn-inspired salad is a perfect alternative to the usual leafy greens, packed with flavor and texture.

The Magic of Pomegranate Molasses

At the heart of this recipe lies pomegranate molasses, a sour and syrupy liquid that adds both sweet and tart flavors. Found in Middle Eastern markets and the Asian section of grocery stores, this ingredient is a game-changer.

A Simple yet Elegant Dressing

Combine white wine vinegar, grapeseed oil, pomegranate molasses, shallots, orange zest, kosher salt, and black pepper in a small bowl. Whisk until smooth and set aside.

Wild Rice: The Perfect Base

Rinse wild rice under cold running water, then cook it in a medium saucepan with measured water. Bring to a boil, cover, and reduce heat to low. Simmer for 30-60 minutes, or until the rice has absorbed most of the water and the grains have swollen.

Adding Texture and Flavor

Once the rice is cooked, fluff it with a fork and add toasted pecans, dried cranberries, and chopped fresh Italian parsley. Rewhisk the dressing and drizzle it over the rice mixture, tossing to combine. Season with salt and pepper to taste.

Chill and Serve

Refrigerate the salad for at least 1 hour, allowing the flavors to meld together. Serve chilled, paired with a warm bowl of butternut squash soup for a healthy and filling autumn meal.

Yield and Prep Time

Yield: 6-8 servings
Difficulty: Easy
Total Time: 1 hour 20 minutes, plus 1 hour chilling time

Ingredients:

For the dressing:

• 1/4 cup white wine vinegar
• 3 tablespoons grapeseed or vegetable oil
• 4 teaspoons pomegranate molasses
• 4 teaspoons finely chopped shallot
• 1 teaspoon finely grated orange zest
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

For the salad:

• 2 cups wild rice
• 4 cups water
• 1 cup toasted pecans, coarsely chopped
• 3/4 cup dried cranberries, coarsely chopped
• 1/4 cup coarsely chopped fresh Italian parsley leaves
• Kosher salt
• Freshly ground black pepper