Description
Pomegranate, Kale, and Wild Rice Salad with Walnuts and Feta is a colorful and nutritious dish that combines earthy kale, nutty wild rice, and juicy pomegranate seeds. Each bite delivers a delightful crunch from toasted walnuts and creamy feta, making it perfect for any occasion—from casual lunches to festive gatherings. This salad not only satisfies the palate with its vibrant flavors but also impresses with its stunning presentation. Easy to prepare, it’s an ideal choice for meal prep or as a beautiful side dish.
Ingredients
Scale
- 6 cups fresh kale, torn into bite-sized pieces
- 1 cup wild rice
- 1 cup pomegranate seeds
- 1 cup walnuts, chopped
- ½ cup feta cheese, crumbled
- ⅓ cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- Salt and pepper to taste
Instructions
- Rinse wild rice under cool water. In a medium saucepan, combine rice with three cups of water or vegetable broth. Boil then simmer covered for about 45 minutes until tender.
- Rinse kale leaves under cold water, remove stems, and tear into pieces. Place in a large bowl.
- Toast walnuts in a dry skillet over medium heat for about five minutes or until golden brown.
- Once rice is cooked and slightly cooled, add it to the kale along with pomegranate seeds and toasted walnuts.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Drizzle over the salad and toss gently.
- Top with crumbled feta cheese before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Boiling/Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg