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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
20 mins
Total Time
1 hr 5 mins
Servings: 6 servings
Calories: 202 kcal
Course: Salad
Cuisine: American , Vegan

Ingredients

Salad
  • 3 cups COOKED wild rice blend cooled to room temperature
  • 4 cups baby kale chopped
  • 1 apple diced
  • 1 orange peeled and diced
  • 2 stalks of celery diced
  • 2 green onions thinly sliced
  • 1/2 cup dried tart cherries or dried cranberries
  • 1/4 cup toasted pecans chopped
For the Vinaigrette
  • 1/4 cup minced onion
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • 2 tablespoon apple cider vinegar
  • 2 tablespoons fresh squeezed orange juice

Instructions

    Cup of Yum
  1. In a large bowl combine all of the salad ingredients. In a small bowl whisk together all of the vinaigrette ingredients.
  2. Pour the vinaigrette over the salad and toss together just before serving. Serve the salad cold or at room temperature.

Nutrition Information

Calories 202kcal (10%) Carbohydrates 42g (14%) Protein 3g (6%) Fat 3g (5%) Polyunsaturated Fat 2g Sodium 90mg (4%) Fiber 2g (8%) Sugar 16g (32%)

Nutrition Facts

Serving: 6servings

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.