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

Enjoy this tasty dinner recipe!
Course: Salads & Sides, Soups
Skill: intermediate
Servings: 8
Calories: 226kcal

Ingredients

  • fresh zest of 1 lemon
  • .25 cups fresh lemon juice
  • .25 cups light olive oil
  • .25 cups pure maple syrup
  • 1 large head curly kale, stem removed, chopped
  • 1.5 cups cooked wild rice (or quinoa)
  • 4 stalks celery, diced
  • 1 red apple, diced
  • .67 cups dried cranberries
  • .5 small purple onion, very finely diced
  • .5 cups roasted sunflower seeds (and/or cashews or pecans)
  • 1 green apple, diced

Instructions

  • 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.

Nutrition

Serving: 1g | Calories: 226kcal | Carbohydrates: 29.8g | Protein: 5.4g | Fat: 9.8g | Saturated Fat: 1.3g | Sodium: 16mg | Fiber: 3.8g | Sugar: 4.5g