Wild Rice, Kale & Apple Crunch Salad with a Maple-Lemon Vinaigrette

Wild Rice, Kale & Apple Crunch Salad with a Maple-Lemon Vinaigrette

www.theinspiredhome.com
SERVINGS

8

INGREDIENTS
  • Fresh zest of 1 lemon
  • ¼ cup fresh lemon juice
  • ¼ cup light olive oil
  • ¼ cup pure maple syrup
  • 1 large head curly kale, stem removed, chopped
  • 1 ½ cups cooked wild rice (or quinoa)
  • 4 stalks celery, diced
  • 1 red apple, diced
  • 1 green apple, diced
  • 2/3 cup dried cranberries
  • ½ small purple onion, very finely diced
  • ½ cup roasted sunflower seeds (and/or cashews or pecans)
DIRECTIONS

In a mason jar, mix together lemon zest, lemon juice, olive oil and maple syrup. Drizzle a small amount of vinaigrette over chopped kale. Massage until tender, about 2-3 minutes. Toss into a large bowl. 

Add remaining ingredients. Drizzle with desired amount of vinaigrette. Salt and pepper to taste. Serve immediately, or allow to marinate for 1-2 hours.