A wildly delicious kale and grain salad that has it all: sweet, refreshing and satisfying.
The sun is setting and casting a gorgeous ombre from honey to soft gold to blue. I’m sipping Yogi Gingko Clarity tea (my new favorite), and my cat is at my feet. It’s a good night, and even better because I get to share my favorite salad with you. We’ll use the term “salad” loosely here, since I know that term can be off-putting to some people. If you’re one of those people, I can almost guarantee you’ll love this salad. In addition to kale (the salad part), it also has black forbidden rice, which kind of makes it a grain bowl + salad combo, and definitely makes it 100x more delicious. It also has cheese. Are you convinced yet? Truth be told, I’m always looking for ways to fit more greens into my diet, and I have no problem doing so with this salad around!
Since spring is here, I have a heavy focus on eating foods that are both grounding and airy, and that are intensely nourishing and I’m so happy this salad fits the bill. I’m currently addicted to cashew milk, veggie tacos, and this wild kale salad – a rotation I can’t disagree with.
I’ve mentioned this before, but I just get so excited when I create a recipe that leaves me and my family feeling super nourished and satisfied. Even though this recipe doesn’t include animal proteins, the combination of the toasted almonds + salty cheese + filling black rice leaves me feeling full and energized. If you’d like to include a protein, this salad would be great topped with grilled chicken, salmon, or marinated tofu.
Wild Kale SaladPrint Recipe
- 1/2 cup black forbidden rice, measured when dry
- 4-5 large kale leaves
- Juice of 3/4 lemon
- 1/2 cup sliced strawberries or halved black grapes
- Cheese of choice: 1/4 cup parmesan shavings or 1/2 cup cubed feta
- 1/2 cup dried cranberries
- 1/3 cup toasted slivered almonds
- 1 tbsp honey
- 2 tbsp balsamic
- 1 tbsp extra virgin olive oil, divided
- 2 tbsp slivered fresh basil or Thai basil
Measure and cook the black rice according to package directions. This is usually a 1:2 ratio of rice to water, simmered for 30-60 minutes until tender. Once done, set aside to cool.
Remove the kale from the inner rib and slice the leaves into bite-sized ribbons. Place in a large bowl.
Add the lemon juice and 1/2 tbsp olive oil to the kale leaves and massage for a moment to help soften the kale.
Add 1/3 cup slivered almonds to a dry skillet and toast over medium-low heat, until golden and fragrant. Be sure to watch them carefully - they can easily burn! Once golden, remove the almonds from the pan and set aside.
Halve the grapes or slice strawberries, and cut the feta into cubes or shave parmesan, whichever using. Add to the bowl with the kale along with dried cranberries and silvered almonds. Once the rice is cool, add it to the bowl as well.
Whisk together honey, balsamic vinegar, remaining olive oil, and fresh basil. Toss to combine and enjoy!