| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 45 minutes |
| Serves | 4 |
| Cuisine | Mediterranean |
| Diet | Vegetarian |
| Preparation | Moderate |
Ingredients
Cooking Instructions
Download PDFCook 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.
