Description
Pomegranate, Kale, and Wild Rice Salad with Walnuts and Feta is a vibrant dish that bursts with flavor and nutrition. This colorful salad combines sweet pomegranate seeds, hearty wild rice, and crunchy walnuts, creating a delightful medley of textures that will elevate any meal. Perfect for holiday gatherings or as a quick lunch option, this salad is not only easy to prepare but also highly customizable. With its refreshing taste and rich nutritional profile, it’s sure to impress your guests while keeping you healthy. Enjoy it on its own or pair it with grilled chicken or turkey for added protein.
Ingredients
- 1 cup pomegranate seeds
- 2 cups chopped baby kale
- 2 cups cooked wild rice
- 1/4 cup toasted walnuts
- 1/4 cup feta cheese (omit for vegans)
- 1/2 cup minced onion or shallot
- 2 tablespoons olive oil
- 2 tablespoons water
- 2 tablespoons honey (sub agave for vegans)
- 1/2 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1 squeeze lemon or orange juice
Instructions
- Chop the kale into bite-sized pieces and rinse the pomegranate seeds if needed.
- Cook the wild rice according to package instructions if using uncooked.
- Toast the walnuts in a dry skillet over medium heat until fragrant; set aside.
- Sauté minced onion in olive oil until soft. Blend with remaining dressing ingredients until smooth.
- In a large bowl, combine kale, wild rice, pomegranate seeds, walnuts, and feta (if using). Add dressing just before serving and toss gently.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 260
- Sugar: 10g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg
Keywords: For added sweetness, adjust honey or agave in the dressing. Try adding seasonal fruits like oranges for extra flavor. This salad can be made ahead; just keep the dressing separate until serving.