When I saw the picture of this salad on Pinterest, I knew I just had to make it! I love kale and pomegranate seeds and the color of this was just perfect for the Christmas dinner I was making for my parents. The honey and vinegar in the dressing also complemented my ginger salmon perfectly!
I’m excited to make this salad in the future. The wild rice makes for a hearty and filling meal with the perfect amount of “sweet” from the pomegranate seeds and feta cheese!
For the rest of my Christmas dinner, view the links below:
- Ginger Roasted Salmon
- Pomegranate, Wild Rice, and Kale Salad
- Vanilla Panna Cotta with Pomegranate Jelly
- 1 cup raw wild rice
- 6 cups water
- 1-2 cup pomegranate seeds (about 1/2 pomegranate)
- 2 cups chopped baby kale
- 1/4 cup toasted walnuts
- 1/4 cup feta cheese
- 1/2 cup minced onion
- 2 Tablespoons olive oil
- 2 Tablespoons water
- 2 Tablespoons honey
- 1/2 Tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1 squeeze lemon or orange juice
STEP 1: Rinse wild rice in large sauce pan. In the same pan, bring 6 cups of water and wild rice to a boil. Reduce to a simmer and cook for 45 minutes.
STEP 2: While rice is cooking, prepare the rest of the salad. To remove the seeds from the pomegranate, prepare a large bowl with cold water (enough to cover 3/4 of the pomegranate). Cut in half and then work your fingers through the pomegranate (breaking apart flesh to to get all of them) UNDER the cold water. The seeds will sink and the flesh will float, making it easy and clean to separate.
STEP 3: Drain seeds in colander and let sit while you prepare the kale and walnuts.
STEP 4: Toast the walnuts in a frying pan over medium heat. Keep a close eye on these, stirring them so they don’t burn.
STEP 5: Chop kale into bite-sized pieces.
STEP 6: Add kale to the bottom of a large serving bowl. Add pomegranate seeds and feta cheese. Chill in refrigerator while walnuts and wild rice cool.
STEP 7: While walnuts and rice cool, prepare salad dressing. Mince onion.
STEP 8: Juice 1 lemon.
STEP 9: Add lemon, onion, oil, water, honey, vinegar, and salad into a food processor or blender. Turn on and let sit until smooth. The lemon pulp will float. Pour into dish for serving.
STEP 10: Add rice and walnuts to salad. Place both salad and dressing in refrigerator and chill until serving.