Description
This vibrant Pomegranate, Kale, and Wild Rice Salad is a hearty, nutrient-packed dish that’s bursting with flavor and texture. Featuring chewy wild rice, crisp kale, juicy pomegranate seeds, toasted walnuts, and creamy feta, it’s a perfect balance of sweet, savory, crunchy, and creamy. Finished with a light vinaigrette, this salad is ideal for holiday gatherings, meal prep, or a refreshing lunch any time of year.
Ingredients
For the Salad:
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1 cup uncooked wild rice (or a wild rice blend)
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1 bunch kale, stems removed and leaves chopped
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1 tbsp olive oil (for massaging kale)
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1 cup pomegranate arils
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½ cup toasted walnuts, roughly chopped
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½ cup crumbled feta cheese
For the Dressing:
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3 tbsp olive oil
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1 tbsp apple cider vinegar or red wine vinegar
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1 tbsp honey or maple syrup
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1 tsp Dijon mustard
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Salt and black pepper, to taste
Instructions
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Cook the Rice
Cook wild rice according to package instructions. Once done, fluff with a fork and allow to cool slightly. -
Massage the Kale
Add chopped kale to a large bowl with 1 tbsp olive oil and a pinch of salt. Massage with hands for 2–3 minutes until softened and dark green. -
Prepare the Dressing
In a small bowl or jar, whisk together olive oil, vinegar, honey/maple syrup, mustard, salt, and pepper until well combined. -
Assemble the Salad
To the bowl of kale, add the cooled rice, pomegranate seeds, walnuts, and feta. Pour dressing over the salad and toss gently to combine.
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Serve
Serve immediately or refrigerate for up to 3 days. Tastes even better after the flavors meld!
Notes
For a vegan version, omit the feta or use a dairy-free alternative.
Add grilled chicken or chickpeas to make it a full meal.
This salad travels well—perfect for potlucks or lunches.
Use baby kale for a more tender texture and less prep.
- Prep Time: 15 minutes
- Cook Time: 45 minutes (for wild rice)
- Category: Salad
- Method: No-Cook / Boiling
- Cuisine: American
Keywords: kale salad, wild rice salad, healthy holiday salad, pomegranate feta salad, winter salad