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.
1bunchKaleLacinto (any kale would work), ribs removed and leaves coarsely chopped
3cupsSpinachBaby , chopped
1Asian PearMedium (or Bosc Pear), coared and chopped
1/3cupWalnuts, toasted and chopped
For the Dressing:
¼cupWhite wine vinegar
To tasteSalt Pepperand
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.
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.
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.
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.
Transfer to a serving bowl and drizzle with more dressing when ready to serve.