Mariusz Lewandowski
Balsamic Walnut Kale and Wild Rice Salad: A Wholesome, Nutritious Delight
Imagine a dish that brings together the earthy, hearty elements of nature to create a medley of flavors and textures that dance on your palate. Balsamic Walnut Kale and Wild Rice Salad is just that—a celebration of vibrant greens, nutty accents, and aromatic herbs. This salad is not only robust and filling but also a testament to how satisfying healthy eating can be. With each ingredient playing its role, from the bittersweet notes of balsamic vinegar to the crunchy richness of walnuts, this salad provides a symphony of tastes that is both grounding and refreshing. Perfect for cozy autumn evenings, lively summer picnics, or as a nutritious side dish at any festive gathering, this dish promises to captivate with its wholesome goodness.
Ingredients:
– 1 cup wild rice
– 2 cups water
– 1 bunch of fresh kale, stems removed and leaves roughly chopped
– 1 cup walnuts, toasted and roughly chopped
– 1/2 cup dried cranberries
– 1/4 cup balsamic vinegar
– 2 tablespoons olive oil
– 1 tablespoon honey or maple syrup (optional, for a hint of sweetness)
– Salt and black pepper, to taste
– 1/4 cup crumbled goat cheese or feta (optional)
– 1 small red onion, finely diced
Instructions:
1. Cook the wild rice: Rinse the wild rice under cold water. In a medium-sized saucepan, bring 2 cups of water to a boil. Add the wild rice and a pinch of salt. Reduce the heat to low, cover, and let it simmer for about 40-45 minutes until the rice is tender and has absorbed the water. Remove from heat, fluff with a fork, and let it cool.
2. Prepare the kale: While the rice is cooking, massage the kale to soften it. Place the chopped kale in a large bowl. Drizzle with a tiny bit of olive oil and a sprinkle of salt. Massage with your hands for about 2 minutes until the kale becomes darker and tender.
3. Toast the walnuts: In a dry skillet over medium heat, toast the walnuts for about 5 minutes, stirring frequently, until they are lightly browned and fragrant. Set aside to cool.
4. Make the dressing: In a small bowl, whisk together the balsamic vinegar, olive oil, honey/maple syrup (if using), salt, and black pepper until well combined.
5. Assemble the salad: In the bowl with the massaged kale, add the cooled wild rice, toasted walnuts, dried cranberries, diced red onion, and optional goat cheese or feta. Pour the balsamic dressing over the salad.
6. Toss and serve: Gently toss everything together until the salad is well mixed and the dressing evenly coats all the ingredients. Taste and adjust seasoning if needed.
Cooking Tips:
– For an extra layer of flavor, try adding a few strips of roasted red pepper or a squeeze of fresh lemon juice to brighten up the dish.
– Consider swapping out walnuts for pecans or almonds for a different nutty experience.
– If you prefer a vegan option, simply omit the cheese or use a vegan cheese alternative.
Serving Suggestions:
Serve this salad as a main dish on its own for a light yet satisfying meal, or pair it as a side with grilled chicken or fish. A glass of crisp, dry white wine such as Sauvignon Blanc complements the flavors beautifully. This salad also keeps well in the fridge, making it an excellent option for meal prep or next-day enjoyment. Enjoy the harmony of health and taste that this Balsamic Walnut Kale and Wild Rice Salad brings to your table.
