Wild Rice & Kale Salad

Colette Brady

If you don't have wild rice, brown rice will work too. If you don't like goat cheese, feta cheese is also good. This salad is best the day it's made, but you can keep it in the fridge in a container for up to one day - I like the leftovers the next day.

For the Salad:
1 large bunch of kale, chopped
1 tsp. olive oil
Pinch of Kosher salt
1 Tbsp. lemon juice
1 cup cooked wild rice (I use the Uncle Ben's Long Grain and Wild Rice packet that you heat in the microwave for 30 seconds. I use the whole packet)
1 large apple, chopped
1 avocado, chopped
1/4 cup dried cranberries or cherries
1/4 cup toasted slivered almonds
3 oz. of goat cheese, crumbled
2 grilled chicken breasts, cubed.  (You can also make this without chicken.)

For the Dressing: 
1/4 cup olive oil
2 Tbsp. balsamic vinegar
1 Tbsp. lemon juice
1 tsp. pure maple syrup
1 tsp. Dijon mustard
Dash of salt and ground black pepper

1. In a large bowl, add the kale, olive oil. salt, and lemon juice.  Massage the kale with your hands until the kale softens, about 2-3 minutes.  Add the cooked wild rice. apple, avocado, dried cranberries, almonds, and goat cheese. Gently toss.  
2. To make the dressing, combine the olive oil, balsamic vinegar, lemon juice, maple syrup, and mustard in a small bowl or jar.  Whisk until smooth.  Season with salt and black pepper, to taste.
3. Drizzle dressing over the salad and gently toss.  Serve immediately.