Wild Rice Autumn Salad
This colourful wild rice salad simply represents an early autumn day in a bowl. It is filled with all the goodness you need to stay healthy whilst transitioning into the colder season.
Cooking wild rice takes quite a bit longer than white rice so in case you do not have about an hour of preparation time, you can swap the wild rice for quinoa which only roughly takes 15 minutes in preparation. If you prepare the salad for the week, keep the dressing separate until you eat it. This way the salad keeps longer.
Serves 2
Preparation time: 55 minutes
Ingredients
200g wild rice
60g kale
1 sweet potato
80g feta
50g pomegranate
handful of pecan nuts
1/2 lemon
1 tsp honey
1.5 tbsp balsamic vinegar
olive oil
salt
Method
Bring about 350 ml water to a boil in a saucepan, add 200 g wild rice, turn the heat down to a simmer, and cook for 40-45 minutes until some of the kernels burst open. Drain the water through a sieve, and set the rice aside to cool down.
Peel and cut 1 sweet potato into 1 cm-sized cubes. In a saucepan, bring enough water to a boil to cover the sweet potato by the length of half an index finger. Add a generous pinch of salt and cook for 12-15 minutes until the potato has softened. Drain the water through a sieve and set the potato aside to cool down.
To prepare the kale, remove the stems, wash the kale under cold water, then dry it with a kitchen towel. Add the kale to a bowl along with a glug of olive oil, the juice of 1/2 lemon, and a pinch of salt. Gently knead the kale leaves with both hands until they have softened.
Make the salad dressing by mixing 3 tbsp olive oil, 1.5 tbsp balsamic vinegar, 1/2 tsp salt, and 1 tsp honey.
To assemble the salad, add the kale to a salad bowl, followed by the wild rice, 80g crumbled feta, 50g pomegranate kernels, and a handful of pecan nuts. Drizzle the salad with the dressing, then mix just before serving.
Enjoy!
