Winter Wild Rice and Kale Salad
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.
Ingredients
Maple Mustard Vinaigrette
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure maple syrup
- 1 teaspoon Dijon mustard
- Celtic sea salt, to taste
- Freshly ground black pepper, to taste
Salad
- 1 bunch Lacinato kale, stemmed and chopped
- 1 teaspoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- Pinch of Celtic sea salt
- 1 cup cooked wild rice (or brown rice)
- 1 large apple, cored and chopped (Honeycrisp, Fuji, or Gala)
- 1 medium avocado, pitted, peeled, and chopped
- 1/4 cup dried cranberries
- 1/4 cup toasted slivered almonds
- 3 ounces vegan feta, crumbled
Instructions
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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.
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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 Notes
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.