Kale and Wild Rice Salad

This salad recipe, Kale and Wild Rice Salad, leans on uncooked wild rice blend, to 3 cups cooked and honeycrisp apple. It makes 8 servings and takes about 80 minutes.

• Yield 8 servings
• Ready in 80 minutes
• Prep 60 minutes
• Cook 20 minutes

Ingredients

Salad

• ¾ cup uncooked wild rice blend
• 6 ounces (about 5 lightly packed cups) coarsely or finely chopped kale/baby spinach or a power greens mix
• 2 to 3 cups cooked, chopped chicken
• 1 medium honeycrisp apple, cored and diced
• ½ to 1 cup slivered almonds, lightly toasted
• ½ to 1 cup craisins or golden raisins
• ½ to 1 cup crumbled feta cheese
• ½ to 1 cup chopped fresh basil (optional – if not in season, add a pinch of dried basil to the dressing)
• 1 to 2 medium avocados, diced

Dressing

• ¼ cup olive oil
• 2 tablespoons balsamic or red wine vinegar
• 2 tablespoons fresh lemon juice
• 2 teaspoons honey
• 1 teaspoon Dijon mustard
• ¼ teaspoon salt (I use coarse, kosher salt)
• Pinch of black pepper
• ¼ to ½ cup fresh cilantro

Instructions

1. Cook the rice according to package directions. Drain (if needed) and set aside to cool to room temperature.
2. For the dressing, combine all the ingredients in a blender and process until smooth and well-combined. Season to taste with additional salt and pepper, if needed. Set aside.
3. Assemble the salad by placing the greens in the bottom of a large serving bowl or on a platter. Top with rice, chicken, apples, almonds, craisins, feta, basil (if using), and avocados.
4. Drizzle dressing over salad and toss lightly to combine. Serve immediately.

Dress it just before it goes to the table so the leaves stay crisp.