Kale and Wild Rice Salad

Name: Kale and Wild Rice Salad
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: FOR THE SALAD:; 1 large bunch kale; 1 teaspoon olive oil; Pinch of kosher salt; 1 tablespoon fresh squeezed lemon juice; 1 cup cooked wild rice; 1 large apple; 1 avocado; 1/4 cup dried cranberries; 1/4 cup toasted slivered almonds; 3 ounces goat cheese; For the Dressing;; ¼ cup olive oil; 2 tablespoons balsamic vinegar; 1 tablespoon fresh squeezed lemon juice; 1 teaspoon pure maple syrup; 1 teaspoon Dijon mustard; Dash of salt and ground black pepper

User Reviews

4.9

96 reviews

Excellent

Prep Time
15 mins
Total Time
15 mins
Course
Side Dish, Main Course, Salad
Cuisine
American, International, Canadian, Vegetarian, gluten-free

Kale and Wild Rice Salad

Iris Warren

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Kale salad with wild rice, apples, avocado, dried cranberries, almonds, goat cheese, and a simple balsamic dressing. This is my favorite salad and goes great with any meal or can be the meal!

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Ingredients

FOR THE SALAD:
1 large bunch kale I like to use lacinato kale
1 teaspoon olive oil
Pinch of kosher salt
1 tablespoon fresh squeezed lemon juice
1 cup cooked wild rice
1 large apple chopped
1 avocado chopped
1/4 cup dried cranberries
1/4 cup toasted slivered almonds
3 ounces goat cheese crumbled
For the Dressing;
¼ cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon fresh squeezed lemon juice
1 teaspoon pure maple syrup
1 teaspoon Dijon mustard
Dash of salt and ground black pepper

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Instructions

In a large bowl, add the kale, olive oil, salt, and lemon juice. Massage the kale with your hands until the kale softens, about 2-3 minutes. Add the cooked wild rice, apple, avocado, dried cranberries, almonds, and goat cheese. Gently toss.
To make the dressing, combine the olive oil, balsamic vinegar, lemon juice, maple syrup, and mustard in a small bowl or jar. Whisk until smooth. Season with salt and black pepper, to taste.
Drizzle dressing over the salad and gently toss. Serve immediately.
Note-if you don't have wild rice, brown rice will work too. If you don't like goat cheese, feta cheese is also good. The salad is best the day it is made, but you can keep it in the refrigerator in a container for up to one day. I like the leftovers the next day.