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Apple, Kale and Wild Rice Salad with Pecans
A lovely fall combination of apple, kale, sweet potatoes and pecans. Drizzled with apple cider vinaigrette. Nothing says fall like an apple salad.
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6
Calories 445 kcal
Ingredients
- 1 cup wild rice
- 3 cup chopped kale
- 1 large sweet potato chopped
- potato seasonings: dried parsley cinnamon, salt and pepper (a few dashes of each)
- 2 Cortland apples cored and thinly sliced
- 1.5 cups pecans toasted
Apple Cider Vinaigrette
- 1 tablespoon Dijon mustard
- ¼ cup raw apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon raw honey
- ⅓ cup extra-virgin olive oil
- salt and pepper to taste
Instructions
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Start by cooking the wild rice. Bring 1 cup dry rice to a boil with 3 cups water and 1/2 tsp salt. Cover and simmer 45 minutes until tender. Drain and set aside.
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While the rice is cooking prepare the rest of the ingredients and the dressing.
For the Dressing
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Combine all ingredients in a mason jar, shake until incorporated, set aside.
For the Salad
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Trim and chop the kale. Place in a bowl and toss with a couple tsp of the dressing. Massage it into the kale. Set aside.
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Heat a large skillet over medium high with 1-2 tablespoons of olive oil. Add chopped sweet potato toss to coat with olive oil. Season with parsley, cinnamon, salt and pepper. Sauté 15 minutes, stirring occasionally to prevent sticking.
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On a rimmed baking sheet, toast pecans at 350F for 5 minutes until starting to smell toasty.
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To assemble the salad, mix everything in a large bowl. Topping with pecans and saving a few apple slices to garnish the top.
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*If not serving right away, wait to add the dressing to the remainder of the salad. I like to add the dressing to each individual serving.
Nutrition Facts
Apple, Kale and Wild Rice Salad with Pecans
Amount Per Serving (1 g)
Calories 445
* Percent Daily Values are based on a 2000 calorie diet.