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Kale and Wild Rice Salad

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Prep 30 minutes
Cook 30 minutes
Total 1 hour
Ready for a hearty and delicious salad? This salad has the perfect balance of flavors with the tartness of the cranberries, crunchiness of the almonds and bitterness of the kale. This recipe costs $2.87 per serving and $11.50 for the whole recipe.
Servings 4
Course Main Course
Cuisine American
Servings4

Ingredients

Balsamic Dressing
  • .5 cup Olive Oil
  • .25 cup Balsamic Vinegar
  • 2 tbsp Honey
  • 2 tbsp Shallot
  • 1 tsp Dijon Mustard
  • .5 tsp Salt
Salad
  • 2 Kale Bunches of
  • 2 Granny Smith Apples
  • 2 oz Sliced Almonds
  • 2 oz Dried Cranberries
  • 4 oz Goat Cheese
Wild Rice
  • 1.5 cup Wild Rice Blend
  • 5 cup Water
Optional
  • 2 Chicken Breast Cooked and Diced

Method

  1. Mix The Dressing: Finely mince the shallot and garlic. Mix the shallot, garlic and all of the other ingredients for the dressing into a jar or small bowl. Continue mixing until well combined and set aside until ready to serve.
  2. Cook The Rice: Combine the rice and water into a medium-sized saucepan. Bring to a boil then cover and reduce the heat to medium-low and simmer for 40-45 minutes. Check the rice periodically to ensure there is still liquid and it doesn't burn. The rice is done when some of the kernels begin to burst open and it is soft. There will likely still be excess liquid in the pan so remove the pan from the heat and strain to remove any remaining liquid. Set aside to cool until ready to serve.
  3. Prepare Ingredients For Salad: Shred the kale using a knife or a food processor. Put the kale into a large bowl and add a small amount of oil or lemon juice along with a pinch or two of salt. Massage the kale with your hands until it turns bright green and has softened. Dice the apples into small, bite-sized pieces. Crumble the goat cheese into small pieces. Cook and dice chicken breast if using.
  4. Mix Salad and Serve: Put the cooled rice into a large bowl. Put the kale, apples, sliced almonds, dried cranberries, and chicken if using into the bowl and mix well. Place a portion of the mixed salad into a serving bowl and top with goat cheese and the dressing.
  5. Meal Prep Tip: The salad keeps for about 1-2 days if stored properly. Prepare the salad as above except store the dressing in a separate container.