Description
This colorful and hearty salad is packed with winter flavors—earthy wild rice, crisp kale, juicy pomegranate seeds, toasted walnuts, and tangy feta. Tossed in a bright lemon vinaigrette, it’s perfect as a holiday side dish or a satisfying vegetarian main.
Ingredients
For the Salad:
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1 cup uncooked wild rice
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3 cups chopped kale, stems removed
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1 tablespoon olive oil (for massaging kale)
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3/4 cup pomegranate seeds
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1/2 cup crumbled feta cheese
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1/2 cup toasted walnuts, roughly chopped
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1/4 cup chopped green onions (or red onion for a bolder flavor)
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Salt and pepper, to taste
For the Dressing:
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3 tablespoons olive oil
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2 tablespoons fresh lemon juice
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1 teaspoon Dijon mustard
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1 teaspoon maple syrup or honey
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1 small garlic clove, minced
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Salt and freshly ground black pepper, to taste
Instructions
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Cook the wild rice according to package instructions (usually simmered in water for 40–45 minutes). Drain any excess water and let it cool.
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While the rice is cooking, prepare the kale. Place it 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.
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In a small bowl or jar, whisk together the dressing ingredients: olive oil, lemon juice, Dijon, maple syrup or honey, minced garlic, salt, and pepper.
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Once the rice is cooled, add it to the bowl with the kale. Add pomegranate seeds, feta, walnuts, and green onions.
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Pour the dressing over the salad and toss to combine.
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Season with additional salt and pepper to taste. Serve immediately or chill for later.
Notes
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This salad holds up well in the fridge for 2–3 days, making it great for meal prep.
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To make it vegan, use a plant-based feta or skip the cheese.
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Add roasted sweet potatoes or chickpeas to make it heartier.