Pomegranate Rice Salad

Why You’ll Love This Recipe

I love how this salad is light yet satisfying, with bold flavors and textures in every bite. The citrusy dressing adds brightness, the warm spices give depth, and the pomegranate seeds offer juicy pops of sweetness. It’s great for meal prep since the rice and dressing can be made ahead, and it’s just as delicious served warm, cold, or at room temperature. Plus, it’s naturally gluten-free and easy to customize based on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Salad Base:

• Cooked long grain rice (any kind)

• Extra-virgin olive oil

• Scallions (white and green parts)

• Garlic

• Toasted pistachios (chopped)

• Parsley

• Pomegranate arils

• Fresh mint leaves

• Sea salt and freshly ground black pepper

• Optional: Roasted chickpeas for added crunch and protein

Dressing:

• Extra-virgin olive oil

• White wine vinegar

• Fresh orange juice + orange zest

• Fresh lemon juice

• Maple syrup

• Ground cumin

• Ground coriander

• Ground cinnamon

• Sea salt

• Freshly ground black pepper

Directions

1. I begin by making the dressing. In a small bowl, I whisk together the olive oil, white wine vinegar, orange juice, orange zest, lemon juice, maple syrup, cumin, coriander, cinnamon, salt, and pepper. I set this aside to let the flavors meld.

2. In a large skillet, I heat a little olive oil over medium heat. I sauté the chopped scallions and garlic with a pinch of salt and pepper for about a minute, just until softened and fragrant.

3. I reduce the heat to low and add the cooked rice, breaking up any clumps with the back of a wooden spoon. I stir until it’s heated through.

4. With the heat off, I pour in the dressing and stir until everything is evenly coated. Then I gently fold in the pistachios, parsley, and pomegranate arils.

5. I finish by topping the salad with fresh mint and roasted chickpeas if I’m using them. I give it a final taste and season with more salt or pepper if needed.

6. I serve it warm, room temperature, or chilled—it’s delicious every way.

Servings and Timing

This recipe serves 4 to 6 people. It takes about 10 minutes to prep and 30 minutes to cook the rice (if not already prepared), for a total time of 40 minutes. It’s ideal for holiday dinners, potlucks, or make-ahead lunches.

Variations

• I use brown rice, white basmati, wild rice, or a blend depending on what I’m in the mood for.

• Sometimes I add chopped cucumber or radish for more crunch.

• I swap pistachios for almonds or walnuts if that’s what I have on hand.

• To make it heartier, I stir in cooked lentils or chickpeas.

• A crumble of feta cheese adds a salty touch if I’m not keeping it dairy-free.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. The flavors get even better as it sits. I enjoy it cold or let it come to room temperature. If I want it warm, I gently reheat it in a skillet with a splash of water to loosen it up.

FAQs

What kind of rice works best for this salad?

I’ve used everything from brown rice to wild rice to basmati. As long as it’s a long grain rice that holds its shape when tossed, it works beautifully.

Can I make this salad ahead of time?

Yes, I often cook the rice and mix the dressing a day ahead. I assemble the salad just before serving to keep the herbs and pomegranate fresh.

Is this salad gluten-free?

Yes, all the ingredients are naturally gluten-free. I just double-check any packaged ingredients like roasted chickpeas to be sure.

What if I don’t have pomegranate?

I’ve swapped in dried cranberries or chopped dried apricots for a similar sweet-tart bite, though fresh pomegranate is my favorite.

How can I make this a full meal?

I add roasted chickpeas, cooked lentils, or grilled chicken to turn this salad into a protein-packed meal.

Conclusion

This Pomegranate Rice Salad is one of those recipes I reach for when I want something that’s colorful, healthy, and full of flavor. It’s festive enough for the holidays but easy enough for everyday meals. Whether I’m serving it warm as a side or cold for lunch, it’s always refreshing, balanced, and satisfying.

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