Kale and Wild Rice Salad
Total Time
15 mins
Prep Time
15 mins
Rating
4.94 out of 5 stars
(31)
Ingredients
- 1 large bunch kale (I like to use lacinato kale)
- 1 teaspoon olive oil
- Pinch of Kosher salt
- 1 tablespoon fresh squeezed lemon juice
- 1 cup cooked wild rice
- 1 large apple, chopped
- 1 avocado, chopped
- 1/4 cup dried cranberries
- 1/4 cup toasted slivered almonds
- 3 ounces goat cheese, crumbled
- For the Dressing:
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon fresh squeezed lemon juice
- 1 teaspoon pure maple syrup
- 1 teaspoon Dijon mustard
- Dash of salt and ground black pepper
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Preparation
Chef’s notes
If you don’t have wild rice, brown rice will work too.
If you don’t like goat cheese, feta cheese is also good.
The salad is best the day it is made, but you can keep it in the refrigerator in a container for up to one day. I like the leftovers the next day.