Apple and Kale Salad with Honey Dijon Dressing
by: claire cary
The only thing your Thanksgiving menu is missing is this kale and apple salad with wild rice and a simple dijon dressing. It's easy to make and adds a beautiful pop of color to any dining table! It's gluten free, and can easily be made vegan.
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6
Ingredients
Salad:
- 1 bunch curly kale
- 1 ½ cups cooked wild rice about 1/2 cup uncooked
- 1 large apple I like honeycrisp
- ¼ cup walnuts
- ¼ cup pomegranate airls
Dressing:
- ⅓ cup olive oil
- 2 tbsp apple cider vinegar
- 1-2 tbsp honey or maple syrup
- 2 cloves garlic finely minced
- 1 ½ tbsp dijon mustard
- ¼ tsp salt or to taste
- Black pepper to taste
Instructions
- De-stem the kale and add to a colander. While warm water is running over it, massage the kale gently to break it down to make it less tough.
- After about 1 minute, transfer to a cutting board and pat dry with a towel.
- Chop into small, bite size pieces and transfer to a large bowl.
- Chop the apple into small piece or thin strips.
- To make the dressing, add all ingredients to a bowl and whisk together or add to a small mason jar and shake until well combined.
- Toss the kale with the dressing and massage with your hands to make sure every leaf is well coated.
- Add in the rice, pomegranate, apple, and walnuts and toss together.
- Serve immediately and enjoy!
Notes
I personally like curly kale for this salad, but any type of kale will work.
Once prepared, this salad will store in the fridge for 3-5 days.
You can sub the wild rice for any type of rice or quinoa for some added protein.
Serving: 1bowl / Calories: 368kcal / Carbohydrates: 35g / Protein: 4.1g / Fat: 24.1g / Fiber: 2.8g / Sugar: 8g
