Ingredients
The following ingredients have 4 Servings
- 1 cup cooked wild rice
- 1 cup cooked red quinoa
- 1 cup cooked farro
- 1/4 cup toasted chopped walnuts
- 1/4 cup toasted chopped pecans
- 1/4 cup pistachios (rough chopped)
- 1/4 cup dried cranberries
- 1/4 cup dried apricots (finely chopped)
- 1/4 cup golden raisins
- 1/4 cup brown raisins
- 1/4 cup fresh pomegranate seeds (plus extra for garnish)
- 4 scallions (thinly sliced, green and white parts)
- 1/4 large red onion (minced)
- several small inner stalks of celery (finely diced, with the green leafy parts)
- extra pomegranate seeds
- 1/2 cup olive oil
- 5 Tbsp apple cider vinegar
- 1 tsp sweet mustard
- salt and pepper to taste
Instruction
- Toss all the salad ingredients together in a large bowl.
- Whisk the dressing ingredients together and add enough to the salad to moisten everything. Reserve any unused dressing for adding right before serving if needed.
- Cover and refrigerate until serving. The salad can be made up to a day ahead. Sprinkle with more pomegranate seeds just before serving.
