Wild Rice Salad with Pomegranate & Satsuma Mandarins

Wild Rice Salad with Satsuma Mandarins

Two delicious fruits are currently in season: Pomegranates and Satsuma Oranges.

When I was a kid my dad would buy pomegranate as soon as it appeared in stores. Back then the fruit wasn’t “cool” and no one was talking about how it was a good source of antioxidants. In fact, I would take it to school for lunch and other kids would ask, “What is that?” (I got that a lot — I always had the most “interesting” brown bag lunches.) I’ve adopted my dad’s habit, and hop on pomegranate season as soon as the fruits look bright and red and juicy. I put them in salads (like this one with kale and delicata squash or this one with brussels sprouts) and add the juice to smoothies. My favorite is my dad’s Pomegranate Sorbet (!), but this wild rice salad is a a healthier way to enjoy the flavor.

Wild Rice Salad with Satsuma Mandarins
Wild Rice Salad with Satsuma Mandarins

When it comes to citrus fruits, I’ve never been the biggest fan — it’s not that I don’t like oranges, there are just other fruits I like more. BUT during citrus season, when everything is at it’s peak and you can find blood oranges and ruby red grapefruits and mandarins… that’s when I get on board. Satsuma Mandarins are the best, aren’t they?!

These two fruits together sing winter to me — they are a pop of fresh in an otherwise dull season, little gems in this wild rice salad.

Wild rice, by the way, is another key here. It’s nuttier than white rice and gives this salad great texture and flavor. Either use leftover rice or cook the rice ahead of time. You can do this in an Instant Pot (affiliate link!) by placing 1 cup water and 1 cup wild rice in the pot and setting it to High Pressure for 28 minutes, and then allowing the pressure to release naturally.

The whole thing is tossed with arugula (which is why it can be called a salad 😏). The bitterness of the greens are a good balance to the sweetness of the fruit and nuts. Add toasted pecans on top of that, and every bite is a combo of nutty and fresh and savory and sweet.

Wild Rice Salad with Satsuma Mandarins

Wild Rice Salad with Pomegranate & Satsuma Mandarins

Published January 10, 2018 by
   Print This Recipe

Serves: 6   |    Active Time: 20 minutes


  • 3-4 cups baby arugula
  • 2 cups cooked and cooled wild rice (leftover rice does great!)
  • 3-4 Satsuma Mandarins, peeled
  • 1/2 cup pomegranate perils 
  • 3/4 cups toasted pecans
  • Salt & pepper to taste

  • For the vinaigrette:
  • 1 tablespoon minced shallot
  • 1/4 teaspoon garlic powder
  • Juice from 1 lemon
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon honey 
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper

  • Directions:

    1. Make the vinaigrette: Add all ingredients for the vinaigrette to a jar. Close jar and shake to combine.
    2. Assemble salad: In a large salad bowl, combine arugula, wild rice, mandarins, pomegranate perils, and toasted pecans.
    3. Drizzle vinaigrette over rice salad to taste, adding additional salt & pepper to your preferences. Toss and serve.