Name: Pomegranate Rice Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 4 cups cooked long grain rice (any kind); 2 teaspoons extra-virgin olive oil; 1 bunch scallions (white and green parts, chopped); 3 cloves garlic (minced); ⅓ cup toasted chopped pistachios; ½ cup chopped parsley; ½ cup pomegranate arils; ⅓ cup fresh mint leaves; Sea salt and freshly ground black pepper, to taste; 2 tablespoons extra-virgin olive oil; 2 tablespoons white wine vinegar; 1 tablespoon fresh orange juice; 1 teaspoon fresh orange zest; 1 tablespoon fresh lemon juice; ½ teaspoon maple syrup; ½ teaspoon ground cumin; ½ teaspoon ground coriander; ¼ teaspoon cinnamon; ½ teaspoon sea salt; Freshly ground black pepper, to taste; Roasted chickpeas for topping (quantity as desired)

If you’re craving something vibrant, refreshing, and loaded with delightful textures, let me introduce you to the star of my kitchen lately: the Pomegranate Rice Salad Recipe. This dish is a perfect harmony of tender warm rice, the sweet pop of pomegranate arils, crunchy toasted pistachios, and aromatic herbs. Tossed in a citrusy, spiced dressing, it’s a brilliant marriage of flavors and colors that brighten any meal or occasion. Whether you’re looking for a side salad that steals the show or a light lunch that satisfies, this recipe promises to become your new go-to favorite.

Ingredients You’ll Need

The image shows an overhead view of various fresh ingredients arranged on a white marbled surface. In the center, there are two white bowls, one filled with white rice and the other with a mix of wild rice, each showing each grain's distinct texture. Above them, a small clear glass bowl holds bright red pomegranate seeds beside half of a vibrant orange, its juicy segments facing up. To the left, a whole pomegranate with a shiny red skin sits next to a small jar of olive oil. Below, a clear container with more pomegranate seeds is partially open. Nearby, a clear bowl filled with chopped pistachios reveals green and purple hues. On the left edges, fresh green onions and sprigs of mint lie flat, contrasting with bright green parsley bunches on the right. Two garlic cloves rest near the herbs, and a small jar of honey with a spoon inside sits next to the pistachios. The colors are fresh and bright, and the textures range from smooth to grainy, all on a clean white marble surface. photo taken with an iphone --ar 4:5 --v 7

This Pomegranate Rice Salad Recipe relies on simple, wholesome ingredients that come together effortlessly. Each component offers its unique contribution — from the nutty crunch of pistachios to the fresh brightness of herbs, culminating in a stunningly tasty dish.

4 cups cooked long grain rice: The heart of the salad, providing a fluffy and versatile base. Jasmine or basmati work beautifully here.
2 teaspoons extra-virgin olive oil: Adds richness and helps soften the scallions and garlic just right.
1 bunch scallions (chopped): Gives a mild onion flavor while bringing freshness.
3 cloves garlic (minced): Infuses the salad with a warm, fragrant punch.
⅓ cup toasted chopped pistachios: Offers an irresistible crunch and a subtly sweet, nutty depth.
½ cup chopped parsley: Brightens every bite with a gentle earthiness.
½ cup pomegranate arils: These jewel-like seeds burst with a sweet-tart juice that enlivens the salad.
⅓ cup fresh mint leaves: Introduces a cool, refreshing note that elevates the whole dish.
Sea salt and freshly ground black pepper: Essential seasonings to balance all flavors perfectly.
For the optional roasted chickpeas and dressing: Extra-virgin olive oil, white wine vinegar, fresh orange juice (and zest), fresh lemon juice, maple syrup, ground cumin, ground coriander, cinnamon, sea salt, and pepper — together these create a stunningly vibrant, aromatic dressing that ties the salad together beautifully.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Pomegranate Rice Salad Recipe

Step 1: Prepare the Dressing

Begin by whisking together the extra-virgin olive oil, white wine vinegar, fresh orange juice and zest, lemon juice, maple syrup, ground cumin, coriander, cinnamon, sea salt, and freshly ground black pepper. This dressing brings complex layers of citrusy sweetness and warming spices that brighten up the entire salad.

Step 2: Sauté Aromatics and Warm the Rice

Heat a couple of teaspoons of extra-virgin olive oil in a large skillet over medium heat. Add chopped scallions, minced garlic, and season lightly with salt and pepper. Cook for about one minute until the scallions soften and the garlic releases its wonderful fragrance. Then reduce the heat to low and add your cooked rice. Using the back of a wooden spoon, gently break up any clumps as the rice warms through evenly.

Step 3: Combine and Toss

Now turn off the heat and stir in the dressing you made, followed by the toasted chopped pistachios, fresh parsley, and those jewel-like pomegranate arils. They add bright bursts of flavor and an irresistible crunch. Finish by topping the salad with fresh mint leaves and, if you like, sprinkle roasted chickpeas on top for an extra layer of texture and protein.

How to Serve Pomegranate Rice Salad Recipe

A white pan sits on a white marbled surface with a wooden spoon resting inside it, mixing a dish made of white and brown wild rice with bits of green spring onions scattered through the rice. To the top left are two small white dishes; one contains chopped green pistachios, and the other is filled with bright red pomegranate seeds. A woman's hand is seen holding a small glass jar of golden honey, tilting it over the rice. A gray cloth is placed beneath the handle of the pan. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A scattering of fresh mint leaves, additional pomegranate seeds, or even a few sprigs of parsley add an inviting look and fresh aroma as a garnish. A drizzle of extra-virgin olive oil just before serving also enhances the flavors.

Side Dishes

This salad pairs beautifully with grilled chicken or fish for a wholesome meal, or alongside roasted vegetables for a vibrant vegetarian spread. It also serves as a fresh complement to Mediterranean or Middle Eastern dishes.

Creative Ways to Present

Serve the salad in individual bowls layered with extra pomegranate seeds on top to impress guests visually. You can also stuff roasted peppers or hollowed-out tomatoes with the salad for a delightful, elegant presentation that’s perfect for entertaining.

Make Ahead and Storage

Storing Leftovers

The Pomegranate Rice Salad Recipe keeps well in an airtight container in the refrigerator for up to 3 days. Because the dressing is already mixed in, the flavors develop further but the salad is best enjoyed fresh to preserve the crunch of the pistachios and pop of the pomegranates.

Freezing

I do not recommend freezing this salad. The fresh herbs, pomegranate arils, and texture of the dressing do not hold up well to freezing, which can cause unwanted sogginess and loss of flavor.

Reheating

If you prefer your salad warm, gently reheat in a skillet over low heat just until warmed through, then add any fresh herbs and pomegranate seeds afterwards to keep their vibrancy intact.

FAQs

Can I use brown rice instead of long grain white rice?

Absolutely! Brown rice adds a nuttier flavor and a bit more chew, which complements the fresh ingredients wonderfully. Just be sure to cook it ahead until tender.

How do I toast pistachios perfectly?

Toast chopped pistachios in a dry skillet over medium heat for 3-4 minutes, stirring frequently until they become fragrant and lightly golden. Watch closely to avoid burning.

Can this salad be made vegan?

Yes! This entire Pomegranate Rice Salad Recipe is plant-based, and the ingredients used, including the optional roasted chickpeas, are vegan-friendly.

What if I can’t find pomegranate arils?

You can substitute with dried cranberries or fresh seeds from red grapes for a similar sweet-tart bite, though fresh pomegranate arils offer the best burst of flavor.

Is it necessary to add the roasted chickpeas?

They are optional but highly recommended for adding a delicious crunchy texture and extra protein. If you want to keep it simpler, the salad is still fantastic without them.

Final Thoughts

This Pomegranate Rice Salad Recipe is truly one of those joyful, soul-satisfying dishes that brings people together with its colorful, fresh flavors and textures. It’s easy to make and beautifully versatile, whether as a vibrant side or a light meal on its own. I can’t wait for you to try it and share it with those you love—this salad shines brightest when enjoyed in good company!

Pomegranate Rice Salad Recipe

Ingredients You’ll Need