Author: Culinary Mamas via Lindsay at Pinch of Yum
Prep time:
Cook time:
Total time:
Serves: 5
Gorgeous, healthy salad. Use baby kale or half spinach half baby kale. This was also delicious with parmesan cheese and chicken in place of the feta and walnuts.
Ingredients
For the Salad:
1 cup pomegranate seeds
2 cups chopped baby kale or spinach and baby kale mix
2 cups cooked wild rice
¼ cup toasted walnuts
¼ cup feta cheese
For the dressing:
½ cup minced purple onion or shallot
2 tablespoons olive oil
2 tablespoons honey
½ tablespoon apple cider vinegar
½ teaspoon salt
3 TB orange juice
Instructions
Combine salad ingredients in a large bowl.
Prepare the dressing by blending all the ingredients together in a blender. Lindsay has you saute the onion for a few minutes to scale down the bite, but I like the onion tangy so I just added it to the dressing as is.
Pour the dressing over the salad and enjoy.
Recipe by Culinary Mamas at https://culinarymamas.com/pomegranate-wild-rice-salad-thanksgiving-side/