Description
This Pomegranate, Kale, and Wild Rice Salad is a colorful and hearty blend of textures and flavors. The chewy wild rice and crisp kale are balanced by juicy bursts of pomegranate, creamy avocado, crunchy almonds, and a bright citrus vinaigrette.
Ingredients
1 cup uncooked wild rice
3 cups chopped kale, stems removed
1 cup pomegranate seeds
1 avocado, diced
1/4 cup sliced almonds, toasted
2 tablespoons chopped red onion
**Citrus Vinaigrette:**
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon orange juice
1 teaspoon Dijon mustard
1 teaspoon maple syrup
Salt and pepper to taste
Instructions
1. Cook wild rice according to package instructions. Let it cool.
2. Massage chopped kale with a pinch of salt for 1–2 minutes until tender.
3. In a large bowl, combine wild rice, kale, pomegranate seeds, diced avocado, almonds, and red onion.
4. Whisk together vinaigrette ingredients in a small bowl.
5. Pour vinaigrette over the salad and toss gently to combine.
6. Serve immediately or refrigerate for up to 1 day.
Notes
For crunch, substitute almonds with pecans or sunflower seeds.
To make it a meal, add grilled chicken or chickpeas.
Best served slightly chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Tossed
- Cuisine: Healthy Fusion
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 7g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: kale salad, wild rice, pomegranate salad, healthy lunch, vegan dish