Kale and Wild Rice Salad Recipe

Top-down view of a plate of massaged kale and wild rice salad.

4.60 from 5 votes

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.

Additional Time20

Total Time20

Course: Salad

Cuisine: North American

Diet: Vegetarian

Servings: cups salad

Calories: 316kcal

Author: Linda

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

*If you don't have stale bread, place a piece of fresh bread in a 350-degree oven for about 10 minutes until it is dry and slightly hard.

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.

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