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Blogging Marathon# 62: Week 2/ Day 1

Theme: Salads

Dish: Wild Rice Kale Salad

My theme for this week’s blogging marathon is ‘Salads‘ and Valli gave us free rein on choosing the type of salad. So for the next 3 days I have some delicious salad recipes coming your way.

First up is this Wild Rice & Kale Salad. I watched Chef Bobby Flay make it on Food network during Thanksgiving time and I have made it 2~3 times since then. Wild rice is my latest favorite, I love its chewy & earthy flavor. I buy wild rice from Trader Joe’s and it is well worth the money spent.

Original recipe uses Asian pear, but I found regular bosc pear is a good alternate. Apple may be used it won’t be the same texture of the pear.

Also the highlight of the dish is the pomegranate molasses in the dressing. It is thick with a sour, sweet and tart flavor. It makes the dressing taste amazing, just give it a try.

Recipe from Food Network:

Print Recipe
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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18 thoughts on “Wild Rice Kale Salad with Pomegranate Molasses Dressing”

  1. Love the step by step pictures you have taken Pavani, Salad looks delicious. Never had wild rice, must try sometime.

  2. Looks amazing Pavani. Most of the ingredients you have given are not available here and so I can only drool over your pictures..

  3. Salad looks inviting and lovely pictures and the first hand picture (second one from the top) being my favorite.

  4. I love wild rice as well and absolutely love the use of it in salads. Pomegranate molasses sounds interesting.

  5. Love kale in anything…using them with wild rice looks interesting. Need to give it a try. Jayanthi(www.sizzlingveggies.com)

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