Brown And Wild Rice Salad With Grapes And Kale

This refreshing Brown and Wild Rice Salad combines the nutty flavors of brown and wild rice with sweet grapes, peppery kale, and tangy feta cheese, all tied together with a zesty apple cider vinaigrette.

Perfect for a light and satisfying meal or as a side dish for your next gathering.

Ready Time

30 mins

Yields

7 servings

Ingredients

2 cups cooked brown rice
1 cup cooked wild rice
2 cups stemmed and chopped kale
1 cup halved red grapes
1/2 cup crumbled feta cheese (optional)
1/4 cup chopped pecans or walnuts
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste

Instructions

Combine the cooked brown rice and wild rice in a large bowl.

Add the chopped kale to the bowl and toss until the kale is evenly distributed throughout the rice mixture.

In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper to make the dressing.

Pour the dressing over the rice and kale mixture, and toss until everything is well coated.

Stir in the halved grapes, crumbled feta cheese (if using), and chopped nuts until they’re evenly distributed throughout the salad.

Taste and adjust the seasoning as needed.

Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes to allow the flavors to meld.

Before serving, give the salad a good stir and serve chilled.

Notes

For a more substantial salad, add some cooked chicken or shrimp to make it a complete meal. If using feta cheese, crumble it just before adding it to the salad to keep it from getting soggy.

Substitute the grapes with diced apples or berries if you prefer.

Make the salad up to a day in advance, but wait to add the nuts until just before serving to preserve their crunch. To toast the nuts, bake them in a 350°F oven for 5-7 minutes or until fragrant.

If you don’t have apple cider vinegar, white wine vinegar or balsamic vinegar can be used as a substitute.