Wild Rice and Kale Salad with Lemon Dill Vinaigrette
Chewy wild rice and sweet, tender lacinato kale come together in this Wild Rice and Kale Salad for a salad that is hearty and filling. Tossed with crunchy toasted walnuts, salty crumbled feta, sweet dried cranberries, and thin sliced red onion, this salad is coated in a tangy and bright Lemon Dill Vinaigrette, making it perfect for meal prep or a filling side dish.
Servings: 6
Ingredients
- 5 cups lacinato kale
- 2 cups cooked wild rice (cooled)
- ½ red onion (thinly sliced)
- ½ cup toasted walnuts (chopped)
- ½ cup feta cheese (crumbled)
- ½ cup dried cranberries
Lemon Dill Vinaigrette
- Juice of 1 lemon (1 small squeeze reserved)
- 2 tsp Dijon mustard
- 1 - 2 clove garlic (grated)
- ½ tsp dried dill weed
- ½ tsp salt
- ½ tsp black pepper
- 4 tsp extra virgin olive oil
Instructions
- Make the dressing by combining all dressing ingredients in a glass jar or container. Seal tightly and shake until emulsified.
- Remove stems from kale, and finely chop into bite sized pieces. Squeeze reserved squeeze of lemon juice over kale. Massage gently with your fingers to gently soften the kale.
- In a large bowl, combine, kale, cooked wild rice, red onion, walnuts, feta cheese, and dried cranberries. Pour dressing over salad and toss to combine.
- Serve immediately or refrigerate until ready to eat. Salad will keep several days in the refrigerator.
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