Description
This vibrant and wholesome salad combines hearty wild rice with nutrient-rich kale, the burst of juicy pomegranate seeds, the crunch of toasted walnuts, and the creamy saltiness of feta cheese. It’s a delightful balance of sweet, tangy, earthy, and nutty elements, perfect as a light main dish or a side salad.
Ingredients
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2 cups cooked wild rice, cooled
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4 cups chopped kale, stems removed
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1 cup pomegranate seeds
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½ cup toasted walnuts
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½ cup crumbled feta cheese
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2 tablespoons olive oil
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2 tablespoons lemon juice
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1 tablespoon honey or maple syrup
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1 tablespoon Dijon mustard
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Salt and black pepper, to taste
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1 garlic clove, minced (optional)
Instructions
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Prepare the Kale: Remove the stems from the kale and chop it into bite-sized pieces. Massage the kale with a pinch of salt and a drizzle of olive oil until the leaves are tender and dark green.
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Toast the Walnuts: In a dry skillet over medium heat, toast the walnuts until fragrant and slightly browned. Remove from heat and let them cool.
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Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, honey or maple syrup, Dijon mustard, minced garlic (if using), salt, and black pepper until well combined.
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Assemble the Salad: In a large bowl, combine the massaged kale, cooked wild rice, pomegranate seeds, toasted walnuts, and crumbled feta cheese.
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Dress the Salad: Pour the dressing over the salad and toss gently to combine.
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Serve: Let the salad sit for 10–15 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.
Notes
For a vegan version, omit the feta cheese or use a plant-based alternative.
This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
Feel free to add grilled chicken, chickpeas, or tofu for added protein.
- Prep Time: 15 minutes
- Cook Time: 25 minutes (for cooking wild rice)
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Keywords: pomegranate salad, kale salad, wild rice salad, healthy salad, vegetarian salad