A hearty mix of dinosaur kale, baby spinach, pear, wild rice and toasted walnuts makes this salad a special app, side or stand-alone meal.
Directions for: Heartland Chopped Salad
Ingredients
Saladcup dried cranberries
1 bunch dinosaur kale, (lacinato kale) ribs removed and leaves coarsely chopped
4 oz baby spinach, chopped
1 ripe Asian pear, cored, halved and chopped
1 cups 1 1/2 cups Overcooked Wild Rice, recipe follows
cup toasted walnuts, coarsely chopped
Pomegranate Molasses Dressing, recipe follows
Overcooked Wild Rice (makes 3 cups)1 cups wild rice
Kosher salt
Pomegranate Molasses Dressing (makes 1/2 cup)cup white wine vinegar
2 Tbsp pomegranate molasses
1 Tbsp clover honey
2 tsp Dijon mustard
Kosher salt and freshly ground black pepper
cup olive oil
Directions
Salad1. Bring 1 cup of water to a boil in a small saucepan, add the dried cranberries and let sit for 15 minutes. Drain off excess water.
2. Combine the kale, spinach, pear, Overcooked Wild Rice, walnuts and rehydrated cranberries in large bowl. Drizzle 1/4 cup of the Pomegranate Molasses Dressing over and gently toss until evenly coated. Transfer to a serving bowl and drizzle with more dressing when ready to serve.
Overcooked Wild Rice (makes 3 cups)1. Combine the rice, 6 cups water and 1 tablespoon salt in a large saucepan, bring to a boil over high heat and cook until the grains open all the way, 1 hour 15 minutes to 1 hour 30 minutes. The rice should be very cooked (not even the slightest chewy). Drain well, spread on a baking sheet in an even layer and set aside. Allow to cool to room temperature.
Pomegranate Molasses Dressing (makes 1/2 cup)1. Whisk together the vinegar, pomegranate molasses, honey, mustard, 1/4 teaspoon salt and1/4 teaspoon pepper in a small bowl until combined. Slowly whisk in the oil until emulsified. The dressing will keep in the refrigerator, tightly covered, for up to 2 days.
See more: Salad, Appetizer, Fruit, Nuts, Rice/Grain, Side, Vegetables