Wild Rice Kale Salad with Pomegranate Molasses Dressing

By Pavani @napavani
Blogging Marathon# 62: Week 2/ Day 1 Theme: Salads Dish: Wild Rice Kale Salad My theme for this week's blogging marathon is 'Salads' and Valli gave us free rein on choosing the type of salad. So for the next 3 days I have some delicious salad recipes coming your way.
First up is this Wild Rice & Kale Salad. I watched Chef Bobby Flay make it on Food network during Thanksgiving time and I have made it 2~3 times since then. Wild rice is my latest favorite, I love its chewy & earthy flavor. I buy wild rice from Trader Joe's and it is well worth the money spent.

Original recipe uses Asian pear, but I found regular bosc pear is a good alternate. Apple may be used it won't be the same texture of the pear.
Also the highlight of the dish is the pomegranate molasses in the dressing. It is thick with a sour, sweet and tart flavor. It makes the dressing taste amazing, just give it a try.

Recipe from Food Network:
Wild Rice Kale Salad Ingredients:
  • 1½cups Wild Rice
  • 1 bunch Lacinto Kale (any kale would work), ribs removed and leaves coarsely chopped
  • ⅓cup Dried Cranberries
  • 3cups Baby Spinach, chopped
  • 1 Medium Asian Pear (or Bosc Pear), coared and chopped
  • ⅓cup Walnuts, toasted and chopped
    • For the Dressing:
  • ¼cup White wine vinegar
  • 2tbsp Pomegranate Molasses
  • 1tbsp Honey
  • 2tsp Dijon Mustard
  • ¼cup Olive Oil
  • To taste Salt and Pepper
Method:
  1. Cook Wild Rice: Combine wild rice with 6 cups of water and 1tbsp salt in a large saucepan. Bring to a boil on high heat, then lower the heat and simmer until the grains are very tender, about 1~1½ hours. Rice should not be chewy at all. Drain well and spread on a large plate to cool completely.
  2. Prep the Cranberries: Add the cranberries to a cup of boiling water. Turn off the heat and let them sit for 15 minutes. Drain and set aside.
  3. Make the Dressing: In a small bowl, whisk together vinegar, pomegranate molasses, honey, mustard, salt and pepper until well combined. Slowly whisk in the olive oil until emulsified.
  4. Make the Salad: In a large bowl, combine kale, spinach, pear, cooked wild rice, walnuts and rehydrated cranberries. Drizzle half of the dressing over and toss gently to evenly coat all the ingredients.
  5. Transfer to a serving bowl and drizzle with more dressing when ready to serve.

Lets check out what my fellow marathoners have cooked today for BM# 62.