Serves 4
45 min
Pomegranate, Kale, and Wild Rice Salad with Walnuts and Feta
Recipe GLPRe0d9e7b0d565ee
A vibrant, nutrient-rich salad combining tender baby kale, hearty cooked wild rice, jewel-like pomegranate seeds, and crumbly feta cheese, all brought together with a smooth, tangy dressing made from sautéed shallots, honey, apple cider vinegar, and fresh citrus. Toasted walnuts add a pleasant crunch. This colorful salad works beautifully as a side dish, starter, or light main course, served at room temperature or chilled.
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Ingredients
½ cup walnuts, toasted
2 cups baby kale, chopped
2 cups cooked wild rice
1 cup pomegranate seeds
¼ cup crumbled feta cheese
½ cup minced shallot or red onion
2½ tablespoons olive oil, divided
2 tablespoons honey
½ tablespoon apple cider vinegar
1 tablespoon fresh lemon or orange juice
2 tablespoons water
½ teaspoon salt
Directions
Prepare the walnuts by toasting them in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until fragrant. Transfer to a plate and set aside. Chop the baby kale and rinse if necessary. Measure out the cooked wild rice and pomegranate seeds. If you prefer a cold salad, refrigerate the kale, rice, pomegranate seeds, and feta until ready to assemble.
Heat ½ tablespoon of olive oil in a small skillet over medium heat. Add the minced shallot and sauté for 3–5 minutes until softened and fragrant (if you prefer a more pungent dressing, skip this sautéing step and proceed directly to the food processor with raw shallot).
Transfer the warm shallot to a food processor. Add the remaining 2 tablespoons olive oil, honey, apple cider vinegar, salt, lemon or orange juice, and water. Pulse until the mixture is smooth and creamy, adding more water if needed to achieve your desired consistency. Taste and adjust seasoning as needed.
In a large serving bowl, combine the chopped kale, cooked wild rice, pomegranate seeds, and crumbled feta cheese. Just before serving, drizzle the dressing over the salad and toss gently until all ingredients are evenly coated. Sprinkle the toasted walnuts on top. Serve at room temperature or lightly chilled.
