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.
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 (I used a mandolin to get them thin).
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.
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.