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Winter Kale and Wild Rice Salad
This vegan and gluten free salad is a delicious combination of whole grains, vegetables, and sweet winter fruit.
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings:
6
servings
Calories:
202 kcal
Course:
Salad
Cuisine:
American, Vegan
Ingredients
Salad
- 3 cups wild rice blend cooled to room temperature, cooked
- 4 cups kale chopped, baby
- 1 apple diced
- 1 orange peeled and diced
- 2 celery diced, stalks
- 2 green onions thinly sliced
- 1/2 cup dried tart cherries or dried cranberries
- 1/4 cup pecans chopped, toasted
For the Vinaigrette
- 1/4 cup onion minced
- 1 tablespoon extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 2 tablespoon apple cider vinegar
- 2 tablespoons orange juice fresh squeezed
Instructions
- In a large bowl combine all of the salad ingredients. In a small bowl whisk together all of the vinaigrette ingredients.
- Pour the vinaigrette over the salad and toss together just before serving. Serve the salad cold or at room temperature.
Cup of Yum
Nutrition Information
Calories
202kcal
(10%)
Carbohydrates
42g
(14%)
Protein
3g
(6%)
Fat
3g
(5%)
Polyunsaturated Fat
2g
(12%)
Sodium
90mg
(4%)
Fiber
2g
(8%)
Sugar
16g
(32%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 202
% Daily Value*
| Calories | 202kcal | 10% |
| Carbohydrates | 42g | 14% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Sodium | 90mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.