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Jenners Fall Kale Wild Rice Salad
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Jenner's Kale Wild Rice Salad

Course: Salad
Keyword: fall salad, kale salad, wild rice salad
Servings: 4 Servings

Ingredients

Salad Base

  • 1 large bunch fresh kale stems removed and finely chopped
  • 2 cups cooked wild rice
  • 1/4 cup fresh basil leaves roughly chopped
  • 1/4 cup fresh dill roughly chopped
  • 1/2 cup dried cranberries
  • 1/2 cup pecans
  • 2 celery stalks finely chopped

Citrus Herb Dressing

  • 1/4 cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • Juice of 1/2 lemon
  • 1 teaspoon citrus champagne vinegar
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • Sea salt and fresh ground pepper to taste

Instructions

  • In a large bowl, combine chopped kale, cooked wild rice, fresh herbs, cranberries, pecans, and celery.
  • For the dressing: Combine all dressing ingredients in a jar with a tight-fitting lid.
  • Shake vigorously until well combined.
  • Start by adding half the dressing to the salad, toss well.
  • Add more dressing as needed, tasting as you go.
  • Let sit for 5-10 minutes before serving to allow flavors to meld.

Notes

Notes
  • Massage kale leaves gently when washing to help tenderize
  • Can be made ahead and stored in refrigerator for up to 24 hours