This Wild Rice and Kale Salad from the Two Peas & Their Pod cookbook is vegan, gluten-free, really easy, and bursting with gorgeous color and delicious flavors.
Make the vinaigrette: In a small bowl or jar, combine the olive oil, vinegar, lemon juice, maple syrup, and mustard. Whisk or shake until smooth. Season with salt and pepper to taste.
Assemble the salad: In a large bowl, combine the kale, olive oil, lemon juice, and salt. Massage the kale with your hands until the leaves soften, about 2 minutes. Add the rice, apple, avocado, dried cranberries, almonds, and vegan cheese. Gently toss. Drizzle the
vinaigrette over the salad, toss, and serve.
Recipe and photo excerpted from the Two Peas & Their Pod cookbook. Copyright © 2019 by Maria Lichty. Reprinted with permission from Grand Central Publishing. All rights reserved.