Wild Rice Salad with Kale
This Wild Rice Salad with Kale is an easy but hearty salad recipe that can be either a main course or side dish. A great prep ahead salad that's ideal to customize and also stores well in the fridge for a couple of days.
Ingredients
- Wild rice, cooked
- Kale, massaged in EVOO and lemon juice
- 1 honey crisp apple
- 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
Instructions
- Cook wild rice according to the instructions.
- Wash and break up kale into bite sized pieces. Massage kale in lemon juice and olive oil until it becomes more tender.
- Heat and skillet and add apple cider and herbs. Bring to a low simmer for about 10 min and then transfer to a bowl. Discard the herbs.
- Whisk olive oil, lemon juice, dijon mustard, salt and pepper and the infused cider together. Season to taste.
- Wipe out skillet and put back on burner. Add butter and honey. When hot, add nuts and cook for 3-4 minutes until nicely coated warmed. Transfer to parchment paper and when cooled, roughly chop.
- Slice apples, grate parmesan. Add kale to a large bowl and top with wild rice, sliced apples, pickled shallots, chopped nuts and grated parmesan.
- Combine everything together and top with fresh parm. Enjoy!
Video
Notes
Recipe note: Adding the nuts to parchment paper is a helpful step as the nuts will harden and be sticky, so parchment paper helps make them super easy to handle.