Heartland Chopped Salad

Total Time:
2 hr 20 min
Prep:
20 min
Inactive:
30 min
Cook:
1 hr 30 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • 1/3 cup dried cranberries
  • 1 bunch dinosaur kale (lacinato kale), ribs removed and leaves coarsely chopped
  • 4 ounces baby spinach, chopped
  • 1 ripe Asian pear, cored, halved and chopped
  • 1 1/2 cups Overcooked Wild Rice, recipe follows
  • 1/2 cup toasted walnuts, coarsely chopped
  • Pomegranate Molasses Dressing, recipe follows
  • Overcooked Wild Rice:
  • 1 1/2 cups wild rice
  • Kosher salt
  • Pomegranate Molasses Dressing:
  • 1/4 cup white wine vinegar
  • 2 tablespoons pomegranate molasses
  • 1 tablespoon clover honey
  • 2 teaspoons Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 1/4 cup olive oil
Directions
  • Bring 1 cup of water to a boil in a small saucepan, add the dried cranberries and let sit for 15 minutes. Drain off excess water.

  • Combine the kale, spinach, pear, Overcooked Wild Rice, walnuts and rehydrated cranberries in large bowl. Drizzle 1/4 cup of the Pomegranate Molasses Dressing over and gently toss until evenly coated. Transfer to a serving bowl and drizzle with more dressing when ready to serve.

Overcooked Wild Rice:
  • Combine the rice, 6 cups water and 1 tablespoon salt in a large saucepan, bring to a boil over high heat and cook until the grains open all the way, 1 hour 15 minutes to 1 hour 30 minutes. The rice should be very cooked (not even the slightest chewy). Drain well, spread on a baking sheet in an even layer and set aside. Allow to cool to room temperature. Yield: 3 cups

Pomegranate Molasses Dressing:
  • Whisk together the vinegar, pomegranate molasses, honey, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl until combined. Slowly whisk in the oil until emulsified. The dressing will keep in the refrigerator, tightly covered, for up to 2 days. Yield: 1/2 cup


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    This recipe is featured in:

    The Best Thanksgiving Side Dishes