Autumn Wild Rice, Apple and Kale 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