Zesty Wild Rice and Kale Salad

This hearty wild rice and kale salad is filling enough for Winter and cooling enough for Summer. The zesty red pepper blender dressing makes all the flavors pop.

5 from 6 votes

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Cook Time 40

Course dinner, holiday, lunch, Salad, sides

Cuisine American, california, Mediterranean

Servings

Calories 299 kcal

Ingredients

Dressing

1 bell pepper oven roasted for 20 minutes at 400 degrees
1 clove garlic
3 tbsp olive oil
3 tbsp red wine vinegar
1 tsp italian seasoning
1 tbsp agave or maple syrup
pinch salt and pepper

For Salad

8 oz wild rice blend cooked according to package instructions and cooled
4 cups kale massaged with 1 tbsp olive oil, pinch of salt and pepper
2 persian cucumbers chopped
1 cup cherry tomatoes halved
10 olives sliced
¼ cup parsley chopped
¼ cup basil chopped
15 oz cannellini beans rinsed and drained

Instructions

cooking

Cook wild rice according to box and cool
Preheat oven to 400 and roast peppers for 20 minutes on a sheet pan

For Dressing

Blend all dressing ingredients together in a food processor or blender until smooth.

For Salad

Put all salad ingredients in a large mixing bowl and toss with dressing.
Eat within 4-5 days for best flavors.

Nutrition

Calories: 299kcalCarbohydrates: 47gProtein: 12gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 289mgPotassium: 477mgFiber: 9gSugar: 5gVitamin A: 5527IUVitamin C: 77mgCalcium: 190mgIron: 4mg

Keyword allergen friendly, beans and greens, cheap dinners, dairy-free, dressings, kale, rice, salad, wildrice

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