Description
This vibrant and wholesome salad combines nutrient-packed baby kale, hearty wild rice, juicy pomegranate seeds, crunchy walnuts, and creamy feta cheese, all tossed in a tangy-sweet vinaigrette. It’s perfect as a light lunch or a colorful side dish for the holidays or everyday meals.
Ingredients
For the Salad:
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1 cup pomegranate seeds
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2 cups chopped baby kale
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2 cups cooked wild rice (leftover or precooked)
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¼ cup toasted walnuts
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¼ cup feta cheese (omit for vegan option)
For the Dressing:
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½ cup minced onion or shallot
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2 tablespoons olive oil
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2 tablespoons water
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2 tablespoons honey (or agave for vegans)
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½ tablespoon apple cider vinegar
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½ teaspoon salt
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1 squeeze lemon or orange juice
Instructions
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In a large mixing bowl, combine the baby kale, wild rice, pomegranate seeds, toasted walnuts, and crumbled feta cheese.
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In a small bowl or jar, whisk together the minced onion or shallot, olive oil, water, honey (or agave), apple cider vinegar, salt, and citrus juice until well emulsified.
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Pour the dressing over the salad and toss to combine.
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Let the salad sit for 10 minutes before serving to allow the flavors to meld.
- Serve chilled or at room temperature.
Notes
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To toast the walnuts, heat a dry skillet over medium heat and toast for 2–3 minutes, stirring frequently.
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Make it vegan by omitting the feta cheese and substituting honey with agave.
- This salad holds well and can be made ahead—store in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Tossed
- Cuisine: American, Mediterranean-Inspired