Meatless Monday - Pomegranate, Kale and Wild Rice Salad

Pomegranates as the Rock Stars Tis the season of the bright red orb!  It is so exciting to have the Pomegranate back for the Holidays.  These fruits are packed with goodness and freeze well.  They are fabulous on salads...

Pomegranates as the Rock Stars
Pomegranates as the Rock Stars

Tis the season of the bright red orb!  It is so exciting to have the Pomegranate back for the Holidays.  These fruits are packed with goodness and freeze well.  They are fabulous on salads or with cut fruits for a healthy side.    This recipe wowed us a few weeks back with the simple flavors and added richness of the nuts and cheese.  This salad is all about the Holidays as it showcases the traditional green and red.

Given my interest in fewer grains, I omitted the rice and still enjoyed this salad.

Pomegranate, Kale and Wild Rice Salad
Pomegranate, Kale and Wild Rice Salad

Pomegranate, Kale and Wild Rice Salad

Ingredients

For the salad:

  • 1 cup pomegranate seeds - see hint below for cleaning.
  • 2 cups chopped baby kale
  • 2 cups cooked wild rice (you can use leftover rice or buy precooked)
  • ¼ cup toasted walnuts
  • ¼ cup feta cheese

For the dressing:

  • ½ cup minced onion or shallot
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • 2 tablespoons honey
  • ½ tablespoon apple cider vinegar
  • ½ teaspoon salt
  • 1 squeeze lemon or orange juice

Directions:

  1. Prep the salad ingredients (chop, rinse, toast, etc). Chill the ingredients in the fridge while you're making the dressing if you want a cold salad.
  2. Mince the shallot or onion and saute in ½ tablespoons olive oil to reduce the bite. When soft and fragrant, remove from heat and transfer to a food processor. (If you want a stronger flavor for your dressing, skip the sauteing altogether. The shallot in particular works well for this.) As an aside, we preferred the sautéed shallot over the raw as we created two salads and served them side-by-side.
  3. Pulse the onions or shallot with the remaining olive oil, water, honey, apple cider vinegar, salt, and orange juice until smooth and creamy. Taste and adjust. Add additional olive oil or water to keep the mixture moving through the food processor.
  4. Toss the kale and dressing about 10 -15 minutes before you wish to serve to soften the kale. Then top with cheese, nuts and pomegranates and enjoy!
  5. This might need to make it to many Holiday tables!

HINT:  Cleaning pomegranates is easiest submerged in water in a very large bowl.  Quarter the pomegranate and work the seeds away from the membrane under water for the best results.  The white pith  will float to the top and the seeds or ariels will sink.