Wild Rice Kale Salad
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.
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Ingredients
- 1½ 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
- ⅓ 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
Instructions
- 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.
Notes
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