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+ servings
Image Wild Rice and Kale Salad


Hearty Winter salad of Kale, Cabbage, Cauliflower, Wild Rice, Mandarins, Cucumbers, Pecans and Chickpeas with a Citrus/Cilantro Vinaigrette
Prep Time 15 mins
Cook Time 30 mins
Course dinner, lunch, Main Course, Salad
Cuisine American, california, Mediterranean, vegan
Servings 5
Calories 535 kcal


  • 1 sheet pan


For Salad

  • 2 cups wild rice cooked and cooled
  • 1 ½ cups cabbage shredded
  • 1 ½ cups kale chopped
  • 2 mandarins peeled and chopped
  • 2 persian cucumbers quarted and chopped small
  • 8-10 cherry tomatoes halves
  • ½ cup pecans
  • 15 oz can chickpeas drained
  • 2 cups roasted cauliflower
  • ¼ tsp salt
  • Black pepper to taste
  • 1 lemon squeezed (Use 2 lemons if using regular oil and white balsamic for dressing)

For Cauliflower

  • 2 cups Cauliflower Florets
  • 1 tsp extra virgin olive oil
  • 1 tbsp smoked paprika
  • ¼ tsp salt
  • ½ tsp garlic powder

For Dressing

  • 3 tbsp 3 tbsp Meyer Lemon Olive Oil Or Regular olive oil
  • 3 tbsp Mikan Mandarin Balsamic Or White Balsamic
  • ¼ tsp salt
  • ½ bunch cilantro


For Salad

  • Put all ingredients in a large bowl and Mix together to coat with dressing, lemon and seasoning. Finish with black pepper

For Cauliflower

  • Preheat oven to 400
  • Toss cauliflower in a bowl with oil, salt, garlic and smoked paprika
  • Lay seasoned cauli on a sheet pan and bake for 15 mins
  • Pull out, flip and bake 10 more mins. Let cool then add to salad.

For Dressing

  • Add oil, vinegar and cilantro to a blender and blend until smooth then add to the bowl of salad and toss to coat.


Calories: 535kcalCarbohydrates: 79gProtein: 18gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gSodium: 634mgPotassium: 1041mgFiber: 13gSugar: 11gVitamin A: 3204IUVitamin C: 98mgCalcium: 138mgIron: 4mg
Keyword cauliflower, chickpeas, citrus, Easy, grains, kale
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