Description
A festive and nourishing winter salad featuring vibrant pomegranate seeds, earthy wild rice, crisp kale, crunchy walnuts, and creamy feta. It’s as beautiful as it is satisfying—perfect for holiday tables or healthy weekday lunches. Serve it chilled or at room temperature, and watch it disappear fast!
Ingredients
For the Salad:
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1 cup pomegranate seeds (170 g)
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2 cups chopped baby kale (60 g)
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2 cups cooked wild rice (340 g)
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1/4 cup toasted walnuts (30 g)
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1/4 cup feta cheese, crumbled (30 g) (omit for vegan)
For the Dressing:
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1/2 cup minced onion or shallot (80 g)
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2 tbsp olive oil (30 ml)
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2 tbsp water (30 ml)
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2 tbsp honey or agave (40 g)
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1/2 tbsp apple cider vinegar (7 ml)
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1/2 tsp salt
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Juice from 1 lemon or orange
Instructions
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Prepare the Salad Ingredients: Cook wild rice, toast the walnuts, and chop the kale. Let everything cool.
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Make the Dressing: Sauté the minced onion/shallot in olive oil if a milder taste is preferred.
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Blend the Dressing: Add sautéed onion/shallot and the remaining dressing ingredients to a food processor. Blend until smooth and creamy.
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Assemble: Combine kale, wild rice, pomegranate seeds, walnuts, and feta in a large bowl. Toss with dressing just before serving.
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Serve: Enjoy chilled or at room temperature.
Notes
Use goat cheese or vegan feta as a substitute for standard feta.
Massage kale with a touch of olive oil if using regular (not baby) kale.
Pecans or almonds can replace walnuts.
Prep ahead, but store dressing separately for freshness.
Add grilled tofu or chickpeas for extra protein.
- Prep Time: 20 minutes
- Cook Time: 30 minutes (for wild rice, if not pre-cooked)
- Category: Salad
- Method: No-cook
- Cuisine: American