Colorful Pomegranate Kale Wild Rice Salad Recipe with a Twist - The Pass and Provisions
Vibrant pomegranate kale salad brings wild rice, walnuts, and creamy feta to life. Ready for a zesty journey through colorful flavors that dance on your plate?
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Cooking tools:
- Pot
- Stove
- Colander
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Skillet
- Spoon
Ingredients
- 1 cup wild rice (uncooked)
- 3 cups kale (chopped, stems removed)
- ¾ cup pomegranate seeds
- ½ cup feta cheese (crumbled)
- ½ cup walnuts (toasted, roughly chopped)
- ¼ cup green onions (or red onion)
- 3 tbsps olive oil
- 2 tbsps lemon juice (fresh)
- 1 tbsp olive oil (for massaging kale)
- 1 tsp Dijon mustard
- 1 tsp maple syrup (or honey)
- 1 small garlic clove (minced)
- Salt (to taste)
- Black pepper (freshly ground, to taste)
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