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Homemade Kale and Wild Rice Salad photo

Kale and Wild Rice Salad

This Kale and Wild Rice Salad is a vibrant, nutritious dish packed with flavors and textures!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Salad:
  • 1 large bunch kale (I like to use lacinato kale)
  • 1 teaspoon olive oil
  • 1 pinch Kosher salt
  • 1 tablespoon fresh squeezed lemon juice
  • 1 cup cooked wild rice
  • 1 large apple (chopped)
  • 1 whole avocado (chopped)
  • 1/4 cup dried cranberries
  • 1/4 cup toasted slivered almonds
  • 3 ounces goat cheese (crumbled)
For the Dressing:
  • 1/3 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon fresh squeezed lemon juice
  • 1 teaspoon pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1 dash salt and ground black pepper

Equipment

  • Large mixing bowl
  • Whisk
  • Cutting Board and Knife
  • Measuring cups and spoons

Method
 

Preparation Steps:
  1. Start by washing the kale thoroughly under cold water. Remove the tough stems and tear the leaves into bite-sized pieces. In a large mixing bowl, drizzle the kale with olive oil and a pinch of kosher salt. Massage the kale for about 2-3 minutes until the leaves become tender and vibrant in color.
  2. Cook your wild rice according to package instructions. Once cooked, let it cool slightly before adding it to the salad.
  3. To the bowl of massaged kale, add the cooked wild rice, chopped apple, avocado, dried cranberries, toasted slivered almonds, and crumbled goat cheese. Gently toss to combine all ingredients evenly.
  4. In a small bowl, whisk together the olive oil, balsamic vinegar, fresh lemon juice, maple syrup, Dijon mustard, and a dash of salt and pepper. Taste and adjust seasoning if necessary.
  5. Pour the dressing over the salad and toss gently until everything is coated. Let the salad sit for about 10 minutes to allow the flavors to meld before serving.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • For a lighter option, use less cheese or swap for a lighter cheese like feta.
  • Consider adding protein like grilled chicken or chickpeas for a heartier meal.