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
- Mix all the salad ingredients – except the spinach – into one bowl
- In a blender, mix all the dressing ingredients
- 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
- Before serving, toss in spinach and as much of the remaining dressing as you like
