This wild rice and kale salad delivers a perfect balance of earthy textures and bright flavors. The nutty wild rice pairs beautifully with massaged kale for a satisfying bite every time.
The lemon dressing ties everything together, adding a zesty kick that complements the salad’s natural richness. It’s a dish that works as a main or side, offering both nutrition and flavor in every forkful.
Ingredients for Cubby’s Wild Rice and Kale Salad
Nutty wild rice, hearty kale, and bright citrus create this vibrant, satisfying dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Wild Rice Blend 🌾 | 1 ½ cups | Uncooked, or brown rice substitute |
| Curly Kale 🥬 | 1 lb | Stems removed, chopped fine |
| Red Onion 🧅 | ½ whole | Finely diced for mild bite |
| Celery Stalks 🌿 | 3 pieces | Diced, including leaves |
| Dried Cranberries 🍒 | ½ cup | Unsweetened if available |
| Pecans 🌰 | ½ cup | Toasted, roughly chopped |
| Extra-Virgin Olive Oil 🫒 | ½ cup | Divided for dressing and toasting |
| Fresh Lemon Juice 🍋 | ⅓ cup | About 2-3 large lemons |
| Dijon Mustard 🟡 | 2 tbsp | Smooth, no seeds |
| Maple Syrup 🍁 | 2 tbsp | Pure, grade A preferred |
| Apple Cider Vinegar 🍏 | 2 tbsp | Raw, unfiltered for tang |
| Garlic Cloves 🧄 | 2 cloves | Minced finely for dressing |
| Sea Salt 🧂 | 1 tsp | Fine grain, adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
The wild rice blend is essential for that deep, toasty flavor. Lundberg Farms or Trader Joe’s offer excellent pre-mixed options with true wild rice, not just colored white rice. For kale, lacinto (dinosaur) kale works beautifully here—less bitter than curly and holds up well to massaging. Pecans can be swapped for walnuts, but toast them fresh regardless (stale nuts ruin the crunch).
No dried cranberries? Chopped dried apricots or cherries add similar sweetness. Sunflower seeds at half the amount replace pecans if nut allergies are a concern. For the dressing, agave can sub for maple syrup at a 1:1 ratio. The Dijon mustard is key—skip the yellow mustard as it lacks the depth. Fresh lemon juice is non-negotiable (bottled tastes flat).
The salad keeps remarkably well—3-4 days in the fridge without wilting. Store dressing separately if prepping ahead. Wild rice freezes beautifully if cooked plain (up to 6 months), but the full salad is best fresh. Massage the kale thoroughly (this softens it).
Why You’ll Love This Recipe
- Minimal Chopping: I just dice the red onion and celery—no finesse required, and the kale breaks down fast when massaged.
- Sweet-Tart Crunch: The dried cranberries and celery give this wild rice salad pops of flavor that feel fancy without trying.
- Meal Prep MVP: It keeps beautifully for days, so I make a big batch and grab it for lunches all week.
- Budget Stretcher: Wild rice blend and kale go a long way, and a little onion and celery fill it out without breaking the bank.
Step-by-Step Instructions for Wild Rice and Kale Salad with Lemon Zing
This method ensures perfect texture and balanced flavors in every bite.
Step 1: Cook the Wild Rice Blend to Tenderness
Rinse the 1.5 cups Wild Rice Blend thoroughly under cold water to remove excess starch. Combine with 3 cups of water in a saucepan and bring to a boil over high heat.
Once boiling, reduce to a simmer, cover, and cook for 45-50 minutes until the rice is tender and the liquid is absorbed. I check for doneness when the grains split slightly and have a pleasant chew. Remove from heat and let it sit covered for 10 minutes to steam.
Step 2: Prepare and Toast the Pecans and Vegetables
While the rice cooks, toast the 0.5 cup Pecans in a dry skillet over medium heat for 3-5 minutes until fragrant and lightly browned. Transfer to a cutting board, let cool, then roughly chop.
Finely dice the 0.5 whole Red Onion and 3 pieces Celery Stalks, including leaves. Wash the 1 lb Curly Kale, remove stems, and chop finely. This prep ensures even distribution of flavors and textures throughout the salad.
Step 3: Whisk Together the Lemon Dressing
In a small bowl, combine the 0.33 cup Fresh Lemon Juice, 2 tbsp Dijon Mustard, 2 tbsp Maple Syrup, 2 tbsp Apple Cider Vinegar, and minced 2 cloves Garlic Cloves.
Slowly whisk in 0.5 cup Extra-Virgin Olive Oil until the dressing is emulsified. Season with 1 tsp Sea Salt and 0.5 tsp Black Pepper. Taste and adjust seasoning as needed—the dressing should balance sweet, tangy, and savory notes.
Step 4: Assemble and Toss the Salad
In a large bowl, combine the cooked and cooled wild rice, prepared kale, red onion, celery, 0.5 cup Dried Cranberries, and toasted pecans. The kale should be massaged slightly to soften its texture before adding the other ingredients.
Pour the dressing over the salad and toss gently but thoroughly to ensure every component is evenly coated. Let the salad sit for 10-15 minutes before serving to allow the flavors to meld together beautifully.
Pro Tips For Making Cubby’S Wild Rice And Kale Salad
- Soak the Rice: Wild rice blends take forever to cook—give them a 30-minute soak in hot water before boiling to cut the time nearly in half. I learned this the hard way after too many undercooked batches.
- Massage the Kale: Sounds weird, but it works: rub the chopped curly kale with a pinch of salt and a drizzle of oil for 2 minutes to soften it. Your jaw will thank you later.
- Toast the Cranberries: Toss the dried cranberries in a dry pan over low heat for 1-2 minutes to plump them up and deepen their flavor. Skip this and they’ll taste flat.
- Fine Dice the Onion: Red onion can overpower the salad if the pieces are too big—cut it into tiny 1/8-inch dice so it distributes evenly. After burning my eyes on chunky bits, I finally figured this out.
Common Mistakes When Making cubbys wild rice and kale salad
Overcooking the Rice
Wild rice should have a slight chew—don’t cook it until mushy. I check at 45 minutes and stop when grains split but still hold shape. Overcooked rice turns your salad into a starchy mess. 🌾
Skipping the Kale Massage
Unmassaged kale stays tough and bitter. I work the chopped leaves with 1 tsp olive oil and a pinch of salt for 2-3 minutes until dark green and tender. This step transforms the texture completely.
Dressing Too Soon
Pouring dressing on warm rice or kale makes it soggy. Let both cool completely first. I spread the rice on a baking sheet to speed cooling. The dressing will cling better to room-temperature ingredients.
Uneven Chopping
Large kale pieces or onion chunks create awkward bites. I chop kale into ¼-inch ribbons and dice onion/celery to ⅛-inch pieces. Uniform sizes ensure every forkful has balanced flavors and textures.
Toasted Nut Neglect
Untasted pecans taste flat and ruin the crunch. I toast them in a dry pan over medium heat for 3-5 minutes until fragrant. Let them cool before chopping—they crisp up as they cool. ✨
Dressing Imbalance
Too much acid or sweetness throws off the harmony. I taste the dressing before adding to the salad and adjust—usually a pinch more sea salt or a splash of maple syrup perfects the balance.
Nutrition Facts
Frequently Asked Questions
Can I use regular rice instead of wild rice?
Yes, but texture and flavor will differ. Brown rice works best as a substitute, requiring 40 minutes of cooking. White rice lacks the nutty depth but cooks faster at 15-20 minutes.
How long does this salad keep in the fridge?
It stays fresh for 3-4 days when stored in an airtight container. The flavors actually deepen over time, but the kale may soften slightly. Keep dressing separate if prepping ahead.
What can I use instead of kale?
Spinach or Swiss chard work well, though they’re more delicate. Massage them briefly and reduce cooking time. For crunch, try shredded cabbage or Brussels sprouts.
Why massage the kale?
It breaks down the tough fibers, making the leaves tender and less bitter. Use 1 tsp olive oil and salt, working the leaves for 2-3 minutes until dark green.
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