As we prepare for Thanksgiving, consider this Kale and Wild Rice Salad with Maple-Mustard Dressing. I've been excited about it after seeing it in a stunning new cookbook by a talented friend. The recipes are so appealing that you'll want to adjust your meal plans.

While crafting this year's Thanksgiving menu, I nestled by the fire with my favorite cookbooks, and this Kale and Wild Rice Salad with Maple-Mustard Dressing instantly caught my attention.

I typically shy away from large leafy salads on Thanksgiving; they often crowd the plate. Who wants to sacrifice precious space for greens when there's a tempting scoop of sweet potatoes waiting?

This salad stands out with its rich autumn flavors, crunchy ingredients, hearty grains, and seasonal fruits, all drizzled with a delightful maple-mustard dressing. It combines your wild rice and green salad into one delicious dish, and the massaged kale stays neatly in place, not overwhelming your other favorites. ?

Check out this Brussels sprouts recipe that will accompany this salad on my Thanksgiving table. Stay tuned for more delicious menu ideas coming soon. And don't forget to grab a copy of my friend's cookbook—you'll find it filled with recipes you'll cherish.

Continue below for the recipe for this Kale and Wild Rice Salad with Maple-Mustard Dressing…

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Ingredients

For the salad

  • 1 large bunch of lacinato or dinosaur kale, stemmed and chopped
  • 1 teaspoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • pinch of kosher salt
  • 1 cup cooked wild or brown rice
  • 1 large apple, cored and chopped (Honeycrisp, Fuji, or Gala)
  • 1 medium ripe avocado, pitted, peeled, and chopped
  • 1/4 cup dried cranberries
  • 1/4 cup toasted slivered almonds
  • 3 ounces goat cheese, crumbled, or feta

For the vinaigrette

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon pure maple syrup
  • 1 teaspoon Dijon mustard
  • Kosher salt and freshly ground black pepper

Instructions

  1. Prepare the vinaigrette: Combine olive oil, vinegar, lemon juice, maple syrup, and mustard in a small bowl or jar. Whisk or shake until well blended. Season with salt and pepper to taste.
  2. Assemble the salad: In a large bowl, mix the kale, olive oil, lemon juice, and salt. Massage the kale for about 2 minutes until soft. Add the rice, apple, avocado, dried cranberries, almonds, and goat cheese. Gently toss together. Drizzle the vinaigrette over the salad, mix, and serve.