We often see wild rice matched with butternut squash, beetroot or other such autumn veggies, but it doesn’t have to be so. In this recipe, the grapefruit adds a nice summery zest to the rice, spinach, and goat cheese, while the dressing really brings it all together. The reason I call it “my Asian” dressing is because I recreated one I used to make all the time when I wasn’t looking at product labels. It had a soy and hoisin base that I’ve replaced with pomegranate syrup and tamari.

Salad

• 2 cup cooked wild rice
• 1 grapefruit, cut into segments without the skin
• 1 avocado
• 1/2 cup fresh goat cheese, crumbled
• 4 cups of baby spinach
• 2 tbsp sesame seeds

Dressing

• 1/4 cup groundnut oil
• 2 tbsp pomegranate syrup
• 3 tbsp minced ginger
• 1/4 cup white rice vinegar
• 1/4 cup tamari sauce
• Juice of 1 lime

Instructions

1. Mix all the salad ingredients – except the spinach – into one bowl
2. In a blender, mix all the dressing ingredients
3. Pour half the dressing into the salad, mix well and let sit covered in the fridge for at least an hour or up to 6
4. Before serving, toss in spinach and as much of the remaining dressing as you like