Kale & wild rice salad with a rosemary & sage cider vinaigrette

This is a great one to do during the holiday season: Kale & wild rice salad with a rosemary and sage infused cider vinaigrette! I’ve been on a real kale kick recently and this is one of the ones I’ve been making a lot. I cooked hazelnuts in some honey butter, and it’s the perfect holiday salad.

Here’s how to make it:

Kale & wild rice salad with a rosemary & sage cider vinaigrette

Print Recipe


  • Wild rice, cooked
  • Kale, massaged in EVOO and lemon juice
  • 1 honey crisp apple
  • Grated parmesan
  • Pickled shallots
  • Grated parmesan
  • Salt / pepper

The hazelnuts:

  • Hazelnuts
  • 2 tbsp butter
  • 1 tsp hot or regular honey

The vinaigrette: All these are close estimates so definitely season to taste!

  • A few sprigs of herbs (I used sage and rosemary)
  • 3/4 cup apple cider
  • 1-2 tsp dijon mustard (start with one and season to taste)
  • 1/2 a lemon, juiced
  • 1/4 cup EVOO


  •  Cook wild rice and massage kale in lemon juice and olive oil while you prep everything else.
  • Add apple cider and herbs to a pan. Let simmer on low for about 10 min and then transfer to a bowl.
  • Whisk in olive oil, lemon juice, dijon mustard, salt and pepper. Season to taste.
  • Combine everything together and top with fresh parm. Enjoy!

You'll also love...

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.