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Winter Kale and Wild Rice Salad in a white serving bowl with a small bowl of the vinaigrette behind it and a dish towel.
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Winter Kale and Wild Rice Salad

This vegan and gluten free salad is a delicious combination of whole grains, vegetables, and sweet winter fruit.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Salad, Vegetarian + Vegan
Cuisine: American
Keyword: kale salad, salad, wild rice
Servings: 6 servings
Author: Danae Halliday

Ingredients

Salad

  • 3 cups cooked wild rice blend cooled to room temperature
  • 4 cups baby kale chopped
  • 1 apple diced
  • 1 orange peeled and diced
  • 2 stalks of celery diced
  • 2 green onions thinly sliced
  • 1/2 cup dried tart cherries or dried cranberries
  • 1/4 cup toasted pecans chopped

For the Vinaigrette

  • 1/4 cup minced onion
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon dijon mustard
  • 1 tablespoon maple syrup
  • 2 tablespoon apple cider vinegar
  • 2 tablespoons fresh squeezed orange juice

Instructions

  • In a large bowl combine all of the salad ingredients. In a small bowl whisk together all of the vinaigrette ingredients.
  • Pour the vinaigrette over the salad and toss together just before serving. Serve the salad cold or at room temperature.

Nutrition

Calories: 202kcal | Carbohydrates: 42g | Protein: 3g | Fat: 3g | Polyunsaturated Fat: 2g | Sodium: 90mg | Fiber: 2g | Sugar: 16g