Description
This Pomegranate, Kale, and Wild Rice Salad is a vibrant, nutrient-packed dish perfect for a light lunch or a festive side. Sweet pomegranate seeds, hearty wild rice, tangy feta, crunchy walnuts, and a citrus-maple dressing bring texture and bold flavor to every bite.
Ingredients
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1 cup wild rice or wild rice blend, dry
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Seeds from 1–2 pomegranates
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4 cups kale, shredded
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3/4 cup red onions, diced small
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3/4 cup feta cheese, crumbled
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3/4 cup walnuts
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1/4 cup fresh basil, shredded into ribbons
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1/3 cup cider vinegar
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1/4 cup extra virgin olive oil
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Juice from 1 orange
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1 tsp orange zest
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1 tbsp maple syrup
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1/4 tsp salt
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1/4 tsp pepper
Instructions
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Cook the wild rice according to package instructions. Drain and let cool.
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In a large bowl, combine the cooked wild rice, shredded kale, pomegranate seeds, diced red onion, feta, walnuts, and basil.
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In a small bowl or jar, whisk together cider vinegar, olive oil, orange juice, orange zest, maple syrup, salt, and pepper until emulsified.
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Pour the dressing over the salad and toss well to combine.
- Let the salad sit for 10–15 minutes before serving to allow the flavors to meld.
Notes
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You can use pre-cooked wild rice for convenience.
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Massage the kale with a small amount of olive oil for a more tender texture.
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Substitute goat cheese for feta if desired.
- Add grilled chicken or chickpeas to make it a complete meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American