نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

Wild rice salad with cranberries, pecans and fresh dill

Mediterranean 15 Mins Prep · 45 Mins Cook

Cook the wild rice according to the packet instructions.
Meanwhile, prepare the kale by removing the stems and roughly chopping the leaves. In a large bowl, add the kale, 3 tbsp olive oil and salt. Massage the kale for 5 minutes until slightly softened.
Roughly chop the pecans and toast them in a dry pan over a medium heat until fragrant. Remove from the heat and set aside. Thinly slice the red onions into rings.
To make the dressing, mince the garlic into a bowl. Add 3 tbsp olive oil, apple cider vinegar, honey, mustard, salt and pepper and whisk together.
Toss the cooked wild rice with the kale, cranberries and toasted pecans. Assemble the salad on a large platter and top with the onion rings. Drizzle over the dressing and scatter some fresh dill over the salad.
Serve the salad at room temperature or chilled as a side dish or a vegetarian main.