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Heartland Chopped Salad

Heartland Chopped Salad
Prep Time
20 min
Cook Time
1h 30 min
Yields
4 - 6 servings

A hearty mix of dinosaur kale, baby spinach, pear, wild rice and toasted walnuts makes this salad a special app, side or stand-alone meal.

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ingredients

Salad

cup dried cranberries
1
bunch dinosaur kale, (lacinato kale) ribs removed and leaves coarsely chopped
4
oz baby spinach, chopped
1
ripe Asian pear, cored, halved and chopped
1 ½
cups 1 ½ cups Overcooked Wild Rice, recipe follows
½
cup toasted walnuts, coarsely chopped
Pomegranate Molasses Dressing, recipe follows

Overcooked Wild Rice (makes 3 cups)

1 ½
cups wild rice
Kosher salt

Pomegranate Molasses Dressing (makes 1/2 cup)

¼
cup white wine vinegar
2
Tbsp pomegranate molasses
1
Tbsp clover honey
2
tsp Dijon mustard
Kosher salt and freshly ground black pepper
¼
cup olive oil
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directions

Step 1

Bring 1 cup of water to a boil in a small saucepan, add the dried cranberries and let sit for 15 minutes. Drain off excess water.

Step 2

Combine the kale, spinach, pear, Overcooked Wild Rice, walnuts and rehydrated cranberries in large bowl. Drizzle 1/4 cup of the Pomegranate Molasses Dressing over and gently toss until evenly coated. Transfer to a serving bowl and drizzle with more dressing when ready to serve.

Step 3

Combine the rice, 6 cups water and 1 tablespoon salt in a large saucepan, bring to a boil over high heat and cook until the grains open all the way, 1 hour 15 minutes to 1 hour 30 minutes. The rice should be very cooked (not even the slightest chewy). Drain well, spread on a baking sheet in an even layer and set aside. Allow to cool to room temperature.

Step 4

Whisk together the vinegar, pomegranate molasses, honey, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl until combined. Slowly whisk in the oil until emulsified. The dressing will keep in the refrigerator, tightly covered, for up to 2 days.

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