Kale and Wild Rice Salad with Maple-Mustard Vinaigrette

Serves 4


For the salad

  • 1 large bunch of lacinato or dinosaur kale, stemmed and chopped
  • 1 teaspoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • pinch of kosher salt
  • 1 cup cooked wild or brown rice
  • 1 large apple, cored and chopped (Honeycrisp, Fuji, or Gala)
  • 1 medium ripe avocado pitted, peeled, and chopped
  • 1/4 cup dried cranberries
  • 1/4 cup toasted slivered almonds
  • 3 ounces goat cheese, crumbled, or feta

For the vinaigrette

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon pure maple syrup
  • 1 teaspoon Dijon mustard
  • Kosher salt and freshly ground black pepper

  1. Make the vinaigrette: In a small bowl or jar, combine the olive oil, vinegar, lemon juice, maple syrup, and mustard. Whisk or shake until smooth. Season with salt and pepper to taste.
  2. Assemble the salad: In a large bowl, combine the kale, olive oil, lemon juice, and salt. Massage the kale with your hands until the leaves soften, about 2 minutes. Add the rice, apple, avocado, dried cranberries, almonds, and goat cheese. Gently toss. Drizzle the vinaigrette over the salad, toss, and serve.