Description
This vibrant salad combines the earthy flavors of wild rice with the freshness of kale, the sweetness of pomegranate seeds, and the crunch of toasted walnuts, all brought together with a zesty homemade dressing. It’s a perfect side dish or light main course for any occasion.
Ingredients
For the Salad:
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1 cup pomegranate seeds
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2 cups chopped baby kale
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2 cups cooked wild rice (use leftover rice or precooked)
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¼ cup toasted walnuts
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¼ cup feta cheese (omit for vegans)
For the Dressing:
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½ cup minced onion or shallot
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2 tablespoons olive oil
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2 tablespoons water
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2 tablespoons honey (substitute agave for vegans)
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½ tablespoon apple cider vinegar
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½ teaspoon salt
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Juice of 1 lemon or orange
Instructions
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Prepare Salad Ingredients:
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Chop the kale and toast the walnuts.
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If using leftover rice, ensure it’s reheated and cooled.
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If desired, chill the salad ingredients in the fridge until ready to assemble.
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Make the Dressing:
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In a small pan, sauté the minced onion or shallot in ½ tablespoon olive oil until soft and fragrant.
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Transfer the sautéed onion to a food processor.
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Add the remaining olive oil, water, honey, apple cider vinegar, salt, and lemon or orange juice.
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Pulse until smooth and creamy. Adjust seasoning to taste.
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Assemble the Salad:
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In a large bowl, combine the kale, wild rice, pomegranate seeds, toasted walnuts, and feta cheese.
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Drizzle the dressing over the salad and toss gently to combine.
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Serve immediately or refrigerate for up to 2 hours before serving.
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Notes
This salad can be made ahead; however, it’s best to add the dressing just before serving to maintain the freshness of the ingredients.
eftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Bake
- Cuisine: American
Keywords: pomegranate salad, kale salad, wild rice salad, healthy salad, vegan option