Description
A fresh and hearty apple and kale salad tossed with wild rice, crunchy walnuts, and a sweet tangy honey Dijon dressing. Perfect as a nourishing side or light main dish.
Ingredients
- 1 bunch curly kale
- 1 1/2 cups cooked wild rice (about 1/2 cup uncooked)
- 1 large apple (honeycrisp)
- 1/4 cup walnuts
- 1/4 cup pomegranate arils
- 1/3 cup olive oil
- 2 tbsp apple cider vinegar
- 1–2 tbsp honey or maple syrup
- 2 cloves garlic (finely minced)
- 1 1/2 tbsp dijon mustard
- 1/4 tsp salt (or to taste)
- Black pepper to taste
Instructions
- Wash the kale thoroughly.
- Remove stems and place kale in a colander. Massage gently under warm running water for about 1 minute to tenderize.
- Transfer kale to a cutting board and pat dry with a towel.
- Chop into small, bite-sized pieces and place in a large bowl.
- Chop the apple into small pieces or thin strips.
- In a bowl or jar, combine olive oil, apple cider vinegar, honey or maple syrup, garlic, dijon mustard, salt, and pepper. Whisk or shake until well combined.
- Pour dressing over kale and massage until leaves are evenly coated.
- Add cooked wild rice, apple, pomegranate arils, and walnuts. Toss to combine.
- Serve immediately and enjoy.
Notes
- Massage the kale well to improve texture and flavor.
- Maple syrup can be used instead of honey for a vegan option.
- Store leftovers in the refrigerator for up to 2 days.
- Great as a side dish or topped with protein for a full meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 10 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg
