Let me tell you about this wild rice, apple and kale salad. To say that it is so good is an understatement. I made it this week, not once, not twice, but three times and loved it every time.  

This is a real fall salad. It’s packed with nutty wild rice, kale, apple – I used a beautifully pink Lucy Rose apple (the recipe calls for Granny Smith but I couldn’t resist this pink beauty), juicy pomegranate arils and toasted pecans. 

This is not just a salad. It’s a well balanced meal all tossed together with a maple apple cider vinegar dressing adding sweet and tart notes. 

So much deliciousness with a few simple ingredients.

• wild rice
• kale
• apple 
• red onion
• pomegranate arils
• pecans

Thanks to Jennifer @thelemonapron for the most divine recipe. I knew the moment I saw it that it was going to become a favourite around here.

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5 from 1 vote

Autumn Wild Rice, Apple and Kale Salad

Course Salad

Ingredients

For the Salad

• ¾ cup wild rice blend
• 1 tsp salt
• 2 cups lacinato or tuscan kale, chopped and massaged
• 1 granny smith apple, cubed
• ½ small red onion, sliced into thin rings
• ¼ cup toasted pecans
• ¼ cup pomegranate arils
• kosher salt and black pepper

Maple Cider Vinaigrette

• ⅓ cup apple cider vinegar
• 2 tbsp pure maple syrup
• 1 tbsp dijon mustard
• ¼ tsp kosher salt
• ¼ tsp pepper
• ⅔ cup olive oil

Instructions

For the Vinaigrette

• Combine the vinaigrette ingredients in a jar with a tight fitting lid. Shake well until combined. Taste and re-season as desired. Set aside. If you made this the day before, bring it to room temperature and shake before using.

For the Salad

• Rinse the rice in a sieve several times under cold water.
• Cook the rice according to the package directions.
• Place 1 cup of cooked rice into a large bowl.
• Add the kale, lightly massaging it between your fingers as you add it, to help soften it.
• Chop the apple into small ¼ – ½ inch cubes and add to the kale and rice.
• Add the onions, pecans and pomegranate arils. Drizzle 3 tbsp of the dressing and toss the salad. Taste and season with kosher salt and coarsely ground black pepper.
• The salad can be served immediately with more dressing. It can be stored in the fridge, covered until you’re ready to serve. The recipe is from Jennifer – The Lemon Apron