Pomegranate Kale Wild Rice Salad (Print Version)
# Ingredients:
→ For the Salad
01 -
1 cup uncooked wild rice
02 -
3 cups chopped kale, stems removed
03 -
1 tablespoon olive oil (for massaging kale)
04 -
3/4 cup pomegranate seeds
05 -
1/2 cup crumbled feta cheese
06 -
1/2 cup toasted walnuts, roughly chopped
07 -
1/4 cup chopped green onions (or red onion for a bolder flavor)
08 -
Salt and pepper, to taste
→ For the Dressing
09 -
3 tablespoons olive oil
10 -
2 tablespoons fresh lemon juice
11 -
1 teaspoon Dijon mustard
12 -
1 teaspoon maple syrup or honey
13 -
1 small garlic clove, minced
14 -
Salt and freshly ground black pepper, to taste
# Instructions:
01 -
Cook the wild rice according to package instructions (usually simmered in water for 40–45 minutes). Drain any excess water and let it cool.
02 -
Place the kale in a large bowl, drizzle with 1 tablespoon olive oil, and massage it with your hands for 1–2 minutes until it softens and darkens in color.
03 -
In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, maple syrup or honey, minced garlic, salt, and pepper.
04 -
Once the rice is cooled, add it to the bowl with the kale. Add pomegranate seeds, feta, walnuts, and green onions.
05 -
Pour the dressing over the salad and toss to combine.
06 -
Season with additional salt and pepper to taste. Serve immediately or chill for later.
# Notes:
01 -
This salad holds up well in the fridge for 2–3 days, making it great for meal prep.
02 -
To make it vegan, use a plant-based feta or skip the cheese.
03 -
Add roasted sweet potatoes or chickpeas to make it heartier.