American
Pomegranate, Wild Rice & Kale Salad
A generous sweet-tart grain salad with baby kale, chewy wild rice, pomegranate, walnuts, feta, and a honey-citrus shallot dressing.
6 servings · 12 minutes prep
Ingredients
Salad
- 1 cup (175 g) pomegranate arils
- 2 cups (45 g) chopped baby kale
- 2 cups (330 g) cooked and cooled wild rice
- 1/4 cup (30 g) toasted walnuts, roughly chopped
- 1/4 cup (38 g) crumbled feta
Honey-lemon dressing
- 1/2 cup (75 g) finely minced shallot
- 2 tablespoons (30 ml) extra-virgin olive oil
- 2 tablespoons (30 ml) water
- 2 tablespoons (42 g) honey
- 1/2 tablespoon (7.5 ml) apple cider vinegar
- 1 tablespoon (15 ml) fresh lemon juice
- 1/2 teaspoon fine sea salt
- Black pepper, to taste
Directions
Method
- Whisk shallot, honey, vinegar, lemon, salt, and water. Rest 10 minutes, then whisk in oil and pepper.
- Put kale in a large bowl with 2 tablespoons dressing. Massage gently for 30 seconds, just until glossy and tender.
- Add wild rice, pomegranate, walnuts, feta, and remaining dressing. Toss and rest 5 minutes. Taste for salt and acid before serving.
