You’ll love how fast this Kale and Wild Rice Salad comes together. Just 20 minutes, and you’ve got a dish packed with wild rice, Parmesan, crunchy breadcrumbs, and a refreshing lemon dressing.
It’s a delicious lunch on its own and a perfect side dish for some of my favorite dinners, like Vegan Lentil Soup, Pasta for One, or Sun Dried Tomato Soup.
I hadn’t planned on sharing this recipe on the blog, but when I made this salad to go with the Tuscan White Bean Skillet I posted earlier this week, I decided to take a few pictures and share them with you.
Table of Contents
Reasons to Love This Salad
- Kale and Wild Rice Salad recipe is quick and easy, making it perfect for busy weeknights when you need something healthy and delicious in a pinch.
- The combination of kale and wild rice in this salad adds a satisfying crunch and hearty texture that keeps you full and energized.
- I love that this Kale and Wild Rice Salad recipe is versatile—you can easily add your favorite protein, like grilled chicken or tofu, to make it a complete meal.
Recipe Ingredients
- Kale Leaves: Kale brings a fresh, slightly bitter taste with a crunchy texture that softens when massaged, making it the perfect green for this salad.
- Parmesan Cheese: Parmesan adds a rich, savory, and slightly salty flavor.
- Lemon Juice: The lemon juice provides a bright, zesty tang that lifts all the flavors with a refreshing burst of citrus.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Kale Varieties: You can switch up this Kale and Wild Rice Salad by trying different kale varieties. Curly kale is popular for its peppery taste and frilly leaves that soak up the dressing. Lacinato kale, or dinosaur kale, has a smoother texture and a sweeter flavor. For a gentler option, baby kale is tender and mild, perfect for those who like a softer green.
- Add-Ins: Try tossing in some toasted nuts, like almonds, pecans, or walnuts, for extra crunch. Dried cranberries or chopped apples add a touch of sweetness that pairs with the tangy lemon dressing. Toasted pepitas or sunflower seeds are also great for adding a nutty flavor and a bit of crunch.
How to Make Kale and Wild Rice Salad
Step #1: Place the rinsed wild rice along with two cups of water in a saucepan set over medium heat. Cook until tender, about 10 to 12 minutes; drain off excess water and set aside to cool.
Step #2: Meanwhile, place the kale in a large mixing bowl and drizzle with one tablespoon of olive oil. Use your hands to massage the oil into the kale for 2 to 3 minutes, until saturated and dark in color. Set aside.
Step #3: Place the stale bread in a food processor or blender and pulse into crumbs. Heat the remaining tablespoon of olive oil in a small pan over medium heat. Add the breadcrumbs and cook, stirring frequently, for 2 to 3 minutes, until golden brown and toasted.
Step #4: Add the cooked rice, grated cheese, lemon juice, salt, and pepper to the mixing bowl and toss together with the kale.
Step #5: Transfer the salad to a serving dish, top with the toasted breadcrumbs, and serve.
Expert Tips
- Rinse Rice Thoroughly: Rinsing the wild rice blend before cooking helps remove excess starch, ensuring the grains remain separate and fluffy rather than sticky.
- Toast Breadcrumbs Slowly: When toasting the breadcrumbs, keep the heat at medium and stir frequently. This will ensure even browning without burning, giving you perfectly crispy crumbs.
FAQs
Yes, you can definitely use a different type of cheese! If you’re looking for a similar flavor, Pecorino Romano is a great substitute for Parmesan. If you prefer something milder, try using feta or goat cheese.
Massaging kale is simple—just drizzle the kale with olive oil and gently rub the leaves between your fingers for 2-3 minutes. This process softens the kale, making it more tender and easier to eat.
Storage Info
To store the Kale and Wild Rice Salad, place it in an airtight container in the fridge, where it will stay fresh for up to 3 days. I don’t recommend freezing, as the kale can get mushy.
This salad is best enjoyed cold or at room temperature, but if you prefer it warm, you can gently heat the rice separately before mixing it back with the kale and other ingredients.
More Tasty Salad Recipes You’ll Love
Kale and Wild Rice Salad Recipe
Ingredients
- 1/2 cup wild rice blend - rinsed
- 4 cups kale leaves - chopped and stems removed
- 2 tbsp olive oil - divided
- 1 slice stale* crusty bread (use a heel if you have it!) - See the notes below on how to make stale bread.
- 1/2 cup grated parmesan cheese
- Juice of one half a lemon
- 1/4 tsp sea salt
- 1/4 teaspoon ground black pepper
Instructions
- Place the rinsed wild rice along with two cups of water in a saucepan set over medium heat. Cook until tender, about 10 to 12 minutes; drain off excess water and set aside to cool.
- Meanwhile, place the kale in a large mixing bowl and drizzle with one tablespoon of olive oil. Use your hands to massage the oil into the kale for 2 to 3 minutes, until saturated and dark in color. Set aside.
- Place the stale bread in a food processor or blender and pulse into crumbs. Heat the remaining tablespoon of olive oil in a small pan over medium heat. Add the breadcrumbs and cook, stirring frequently, for 2 to 3 minutes, until golden brown and toasted.
- Add the cooked rice, grated cheese, lemon juice, salt, and pepper to the mixing bowl and toss together with the kale.
- Transfer the salad to a serving dish, top with the toasted breadcrumbs, and serve.
NOTES
Nutrition
This salad looks very tasty. I use kale in soups only but seeing this salad I think I am going to change my view on this vegetable :). Love the breadcrumbs there!