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Wild Rice Kale Salad Yum
Recipe to make Wild Rice & Kale Salad with Pomegranate Molasses dressing. Wild rice adds nice chewy texture and earthy flavor while the dressing with pom molasses is slightly sweet, sour & tangy. Asian pear adds nice juicy crunch.
Wild Rice Kale Salad
Course salad
Cuisine american
Prep Time
30 minutes

Servings
serving
Ingredients
  • cups Wild Rice
  • 1 bunch Kale Lacinto (any kale would work), ribs removed and leaves coarsely chopped
  • cup Cranberries ⅓Dried
  • 3 cups Spinach Baby , chopped
  • 1 Asian Pear Medium (or Bosc Pear), coared and chopped
  • 1/3 cup Walnuts , toasted and chopped
For the Dressing:
  • ¼ cup White wine vinegar
  • 2 tbsps Pomegranate Molasses
  • 1 tbsp Honey
  • 2 tsps Dijon Mustard
  • ¼ cup Olive Oil
  • To taste Salt Pepper and
Course salad
Cuisine american
Prep Time 30 minutes
Servings
serving
Ingredients
  • cups Wild Rice
  • 1 bunch Kale Lacinto (any kale would work), ribs removed and leaves coarsely chopped
  • cup Cranberries ⅓Dried
  • 3 cups Spinach Baby , chopped
  • 1 Asian Pear Medium (or Bosc Pear), coared and chopped
  • 1/3 cup Walnuts , toasted and chopped
For the Dressing:
  • ¼ cup White wine vinegar
  • 2 tbsps Pomegranate Molasses
  • 1 tbsp Honey
  • 2 tsps Dijon Mustard
  • ¼ cup Olive Oil
  • To taste Salt Pepper and
Wild Rice Kale Salad
Instructions
  1. Cook Wild Rice: Combine wild rice with 6 cups of water and 1tbsp salt in a large saucepan. Bring to a boil on high heat, then lower the heat and simmer until the grains are very tender, about 1~1½ hours. Rice should not be chewy at all. Drain well and spread on a large plate to cool completely.
  2. Prep the Cranberries: Add the cranberries to a cup of boiling water. Turn off the heat and let them sit for 15 minutes. Drain and set aside.
  3. Make the Dressing: In a small bowl, whisk together vinegar, pomegranate molasses, honey, mustard, salt and pepper until well combined. Slowly whisk in the olive oil until emulsified.
  4. Make the Salad: In a large bowl, combine kale, spinach, pear, cooked wild rice, walnuts and rehydrated cranberries. Drizzle half of the dressing over and toss gently to evenly coat all the ingredients.
  5. Transfer to a serving bowl and drizzle with more dressing when ready to serve.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 62.

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