The holidays are almost here! And I’ve got an easy, healthy, and delicious holiday salad recipe for you: Kale Salad with Cranberries, Walnuts, and Wild Rice. This festive, simple salad is gluten-free, vegetarian, and vegan. It’s a great recipe for this time of the year, and it will perfectly complement other holiday dishes on your Thanksgiving menu!
I simplified the original recipe just a little bit, using dried cranberries instead of fresh ones, and omitting roasted garlic and bulb fennel! With my changes, all you have to do is chop everything up, have the pre-cooked wild rice ready, make the delicious homemade dressing and toss everything together! So easy! NOTE: Make sure to precook the wild rice in advance – the wild rice normally takes about 45 minutes to cook (cook the wild rice in boiling water), so make sure to have the wild rice all ready before starting to assemble the salad.
I loved the dressing, made with olive oil, Dijon mustard, lemon juice, and lemon peel (I omitted garlic). It had a beautiful color and amazing flavor – I just wanted to eat the dressing with the spoon! The whole salad looks so much like Autumn itself:
I hope you will enjoy this healthy salad during the holiday season!
And, here are the changes I made to the original BHG recipe:
1) The recipe calls for 2 cups of fresh cranberries – I used 1 cup of dried cranberries instead, and did not roast them. SO easy!
2) I also omitted roasted garlic and bulb fennel. Even easier!
3) By making the above changes (omitting 2 ingredients – roasted garlic and bulb fennel) and using dried cranberries instead of fresh cranberries, I made the salad simpler as I did not have to roast cranberries and garlic. The salad did not lose any flavor by making these changes! You will only make the recipe simpler by skipping step 1 of the recipe completely and just doing the last 2 steps (make the dressing and mix everything)! Easy, just the way you and I like it!