Healthy Recipes/ Recipes/ Salads/ Vegetables

Wild Kale Salad

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!
Wild Kale Salad Recipe | Kale salad with strawberries, balsamic feta, basil | Nourishing Wild

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.

Forbidden black rice salad recipe | Nourishing Wild

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 Salad Recipe - kale salad with strawberries, toasted almonds, parmesan cheese, basil | Nourishing Wild

 

Wild Kale Salad

Print Recipe
Serves: 4 Cooking Time: 30-45 minutes

Ingredients

  • 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

Instructions

1

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.

2

Remove the kale from the inner rib and slice the leaves into bite-sized ribbons. Place in a large bowl.

3

Add the lemon juice and 1/2 tbsp olive oil to the kale leaves and massage for a moment to help soften the kale.

4

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.

5

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.

6

Whisk together honey, balsamic vinegar, remaining olive oil, and fresh basil. Toss to combine and enjoy!

More Plant-Based Recipes:

Smokey Fire-Roasted Eggplant with Lemon & Tahini

Sweet Potato + Black Bean Tacos with Kale Slaw

Thai Papaya + Peanut Salad Wonton Bites

Wild Kale Salad Recipe - The best kale salad you'll ever have | Nourishing Wild

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4 Comments

  • Reply
    Jacqueline Piper | PiperCooks.com
    April 4, 2017 at 9:57 am

    This looks so good! I love kale salad (and cashew milk too). I’d probably go with feta – love feta with almond, cranberry and balsamic. Nice recipe, pinned !

    • Reply
      nicolesmall
      April 4, 2017 at 10:27 am

      Thank you so much Jacqueline! I love it with feta too, but it’s nice to know of some substitutions when you don’t have your favorites around! Have you ever had the Pastures of Eden feta from Trader Joe’s? It’s divine.

  • Reply
    Maria @ kitchenathoskins
    April 6, 2017 at 8:25 am

    Love all your salads, they look so flavorful! Black forbidden rice is new to me, sounds interesting!

    • Reply
      nicolesmall
      April 6, 2017 at 12:15 pm

      Thanks Maria, try it out! Black rice is similar to brown rice but more nutty and flavorful.

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