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Pomegranate Orange Salad

Pomegranate Orange Salad

Pomegranate Orange Salad is vegan, gluten free and grain free, with lots of citrusy flavor and crunchy almonds.
Course Appetizer, Main Course
Cuisine American
Keyword Pomegranate Orange Salad
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 249kcal
Author Catalina Castravet


Wild Rice:

  • 1 cup wild rice
  • 1 tablespoon olive oil
  • 3 cups water
  • pinch of salt


  • 1 cup pomegranate arils
  • 1 tablespoons orange zest
  • 1/3 cup orange juice
  • 1/2 cup unsalted almonds
  • 1 persimmon
  • 1 tablespoon olive oil
  • 1 tablespoon sugar – optional


Wild Rice:

  • I a medium pot, bring 3 cups of water to a boil, stir in 1 cup uncooked rice, pinch of salt and 1 tablespoon of olive oil. Reduce heat to low and simmer covered for 45 minutes or just until kernels puff open. Uncover and fluff with a fork and simmer an additional five minutes. Drain off any excess liquid. Let the rice completely cool before using in the salad.


  • In a small bowl mix sugar, olive oil, pinch of salt and orange juice until combined.
  • In a deep dish mix the rice with the rest of the ingredients (except the persimmon) , pour the orange juice dressing over it and gently stir. Decorate with persimmon slices and serve cold.


Calories: 249kcal | Carbohydrates: 40g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 13mg | Potassium: 308mg | Fiber: 4g | Sugar: 8g | Vitamin A: 40IU | Vitamin C: 16.6mg | Calcium: 18mg | Iron: 0.9mg