Kale and Wild Rice Salad

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Kale and Wild Rice Salad
Delicious combination of whole grains, vegetables and sweet fall fruit makes for a festive, colorful salad perfect for this holiday season. And if you decide to use our Bineshii Gourmet Wild Rice you might event taste a bit of that Native American spirit that comes to us straight from the Minnesota Reservation where it is sourced.
Prep Time 20 Minutes
Cook Time 45 Minutes
Servings
Servings
Ingredients
Salad
  • 4 cups Cooked wild rice, cooled to room temperature
  • 2 cups Baby kale, chopped
  • 1 Apple, diced
  • 1/2 cup Dried cranberries
  • 1 1/2 Roasted red bell peppers
  • 2 Celery stalks, diced
Vinaigrette
  • 2 tbsp Blood Orange Olive Oil [BUY NOW]
  • 2 tbsp Blackberry Roasted Pepper Vinegar [BUY NOW]
  • 1 tsp Dijon Mustard
  • 1/2 tsp Salt
  • 1/8 tsp Black pepper
Prep Time 20 Minutes
Cook Time 45 Minutes
Servings
Servings
Ingredients
Salad
  • 4 cups Cooked wild rice, cooled to room temperature
  • 2 cups Baby kale, chopped
  • 1 Apple, diced
  • 1/2 cup Dried cranberries
  • 1 1/2 Roasted red bell peppers
  • 2 Celery stalks, diced
Vinaigrette
  • 2 tbsp Blood Orange Olive Oil [BUY NOW]
  • 2 tbsp Blackberry Roasted Pepper Vinegar [BUY NOW]
  • 1 tsp Dijon Mustard
  • 1/2 tsp Salt
  • 1/8 tsp Black pepper
Instructions
  1. In the large bowl combine all the salad ingredients.
  2. In the small bowl whisk together all the vinaigrette ingredients.
  3. Pour the vinaigrette over the salad and toss together.
  4. Serve at room temperature.
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