As the weather gets colder, I gravitate toward warmer, heartier dishes. However, my love for salads doesn’t subside just because the temperatures drop, so a heartier and warmer dish is in order. Like many who live in cold and snowy (although not yet, I’ll take it!) climates, I am looking for more substantial food in the winter. Combining kale with the Minnesota favorite wild rice creates a filling and chewy salad that holds up as either a side or a lighter main dish. And the deep red pomegranate seeds provide a pop of flavor that is worth the minimal effort of getting the seeds from the fruit. (Learn how to deseed a pomegranate.)
I love making this salad because the vinaigrette only gets better over time, so make it on a Sunday and have it as an easy side dish or quick lunch early in the week. The recipe only calls for half the vinaigrette for the kale, but it’s a warming topping full of flavor that if you are like me, you’ll be adding more to the salad so the rice can soak it up.
By leaving out the optional parmesan or feta cheese, this gluten-free recipe is also vegan, or is vegetarian with the addition of a salty cheese. And because the salad tastes good cold or room temperature, it makes a festive holiday dish that everyone can enjoy. Because you are cooking the rice while getting the rest of the salad ready, it only takes about 30 minutes to prepare.