Kale and Wild Rice Salad
User Reviews
4.9
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Prep Time
15 mins
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Total Time
15 mins
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Course
Side Dish, Main Course, Salad
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Cuisine
American, International, Canadian, Vegetarian, gluten-free
Kale and Wild Rice Salad
Description
Kale and Wild Rice Salad features massaged lacinato kale tenderized with olive oil, lemon juice, and salt, combined with cooked wild rice, crisp apple, creamy avocado, chewy dried cranberries, toasted slivered almonds, and creamy goat cheese. This combination brings earthy, sweet, nutty, and tangy elements together for a balanced flavor profile.
The dressing is a vinaigrette made from olive oil, balsamic vinegar, fresh lemon juice, pure maple syrup, Dijon mustard, and seasoning with salt and pepper. It adds a bright and slightly sweet acidity that complements the salad ingredients and softens the kale further.
Served immediately, this salad can be a light main or side dish with contrasting textures from crunchy apples and almonds to creamy avocado and cheese. Brown rice can substitute for wild rice if unavailable, and feta cheese can replace goat cheese based on preference.
The salad is best eaten fresh but can be refrigerated for up to one day, allowing the flavors to meld without the kale becoming overly soft.
Ingredients
- FOR THE SALAD:
- 1 kale I like to use lacinato kale, large bunch
- 1 teaspoon olive oil
- Pinch kosher salt
- 1 tablespoon lemon juice fresh squeezed
- 1 cup wild rice cooked
- 1 apple chopped, large
- 1 avocado chopped
- 1/4 cup dried cranberries
- 1/4 cup almond toasted; slivered
- 3 ounces goat cheese crumbled
- For the Dressing;
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice fresh squeezed
- 1 teaspoon pure maple syrup
- 1 teaspoon Dijon mustard
- salt dash
- black pepper dash
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.
User Reviews
Overall Rating
4.9
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