Looking for a salad that’s hearty, vibrant, and packed with flavor and texture? This Pomegranate, Kale, and Wild Rice Salad with Walnuts and Feta is the kind of dish that feels both nourishing and indulgent. It’s built on a base of earthy wild rice and tender shredded kale, made even more colorful and delicious with sweet pomegranate seeds, creamy feta cheese, crunchy walnuts, and fresh basil. A citrusy vinaigrette made with orange juice, cider vinegar, and maple syrup ties everything together with brightness and balance.

What makes this salad stand out is the way it layers flavors and textures—sweet, tart, creamy, and nutty—all in one satisfying bowl. It’s filling enough to serve as a main dish, especially for plant-forward meals, but also works beautifully as a side for grilled meats, roasts, or holiday spreads. The use of whole grains, leafy greens, and healthy fats makes this a complete and well-rounded option for lunch or dinner. Plus, it holds up well after being dressed, so it’s ideal for meal prep or taking to gatherings. Whether you’re celebrating the season or simply want to elevate your weekday salad routine, this recipe delivers on every front.

Why You’ll Love This Recipe

Bursting with Flavor and Texture

From sweet pomegranate seeds to crunchy walnuts and creamy feta, this salad offers a bite that’s never boring.

Nutrient-Packed

Wild rice, kale, and pomegranate are loaded with antioxidants, fiber, and essential nutrients, making this salad as healthy as it is delicious.

Perfect for Meal Prep

This salad holds up well in the fridge, making it a great make-ahead option for lunches or quick dinners.

Beautiful Presentation

The mix of colors and textures makes it visually striking—ideal for holidays, potlucks, or special occasions.

Easy to Customize

You can swap ingredients to suit dietary needs or personal preferences without losing the heart of the dish.

Ingredients

Wild rice or wild rice blend
Pomegranate seeds
Kale
Red onions
Feta
Walnuts
Fresh basil
Cider vinegar
Extra virgin olive oil
Orange juice
Orange zest
Maple syrup
Salt and pepper

Variations

Add Protein

Grilled chicken, salmon, or chickpeas can make this a complete meal on its own.

Use Different Greens

Try arugula, spinach, or a spring mix if kale isn’t your favorite.

Swap the Nuts

Pecans, almonds, or pistachios can be used instead of walnuts for different flavor profiles.

Make it Vegan

Omit the feta or use a plant-based alternative for a fully vegan salad.

Try a Different Dressing

Balsamic vinaigrette or a tahini-lemon dressing would also pair beautifully with these ingredients.

How to Make the Recipe

Step 1

Cook the wild rice according to package instructions. Allow it to cool completely before assembling the salad.

Step 2

In a large bowl, combine the shredded kale, diced red onions, pomegranate seeds, walnuts, feta, and basil.

Step 3

In a small bowl or jar, whisk together the cider vinegar, olive oil, orange juice, orange zest, maple syrup, salt, and pepper until well combined.

Step 4

Add the cooked rice to the salad bowl. Pour the dressing over the salad and toss everything until evenly coated.

Step 5

Taste and adjust seasoning if needed. Serve immediately or refrigerate until ready to eat.

Tips for Making the Recipe

Massage the Kale

To soften the kale and make it more palatable, massage it with a bit of olive oil or lemon juice before combining with other ingredients.

Cool the Rice Completely

Hot rice will wilt the greens and affect the texture of the salad, so let it cool thoroughly before mixing.

Toast the Walnuts

Briefly toasting the walnuts enhances their flavor and adds extra crunch.

Use Fresh Pomegranate

Fresh seeds provide better texture and taste than pre-packaged ones.

Don’t Overdress

Add dressing gradually and toss—add more only if needed to avoid a soggy salad.

How to Serve

This salad makes a stunning and satisfying main dish for a light lunch or dinner. It also works well as a side for grilled proteins like chicken, pork, or salmon. For holiday meals, it provides a fresh contrast to rich entrees and heavier sides. Serve it chilled or at room temperature, and consider topping it with extra pomegranate seeds or feta for a pretty finish.

Make Ahead and Storage

Storing Leftovers

Store any leftover salad in an airtight container in the refrigerator. It will stay fresh for up to 3 days. The kale and wild rice hold up well, so the texture remains satisfying even after dressing.

Freezing

This salad is not recommended for freezing due to the fresh ingredients and dressing, which may separate or lose texture upon thawing.

Reheating

This dish is meant to be served cold or at room temperature and does not require reheating.

FAQs

Can I use pre-cooked wild rice?

Yes, using pre-cooked or leftover wild rice works perfectly and saves time.

What can I use instead of pomegranate?

Dried cranberries, chopped apples, or mandarin orange segments are great substitutes.

Is this salad gluten-free?

Yes, as long as the wild rice blend is gluten-free, the entire dish is naturally gluten-free.

Can I make this ahead for a party?

Absolutely. It actually tastes even better after sitting for a few hours, making it ideal for entertaining.

How do I make it vegan?

Omit the feta or use a dairy-free alternative.

Do I need to massage the kale?

It’s optional but highly recommended for a more tender and flavorful result.

Can I use a different grain?

Quinoa, brown rice, or farro can be used in place of wild rice.

How long will it last in the fridge?

It will keep for up to 3 days when stored in an airtight container in the refrigerator.

Should I toast the walnuts?

Yes, toasting enhances the flavor and adds a satisfying crunch.

What kind of orange juice is best?

Freshly squeezed orange juice offers the brightest flavor, but bottled juice can be used in a pinch.

Conclusion

Pomegranate, Kale, and Wild Rice Salad with Walnuts and Feta is a beautiful, nutrient-packed dish that’s as flavorful as it is filling. It blends hearty grains, leafy greens, juicy fruit, and creamy cheese into a colorful, satisfying bowl. Whether you’re preparing a weeknight meal, contributing to a holiday table, or planning make-ahead lunches, this versatile salad is a reliable and impressive choice. Easy to prepare and endlessly customizable, it’s a recipe you’ll come back to time and time again.