Kale Salad with Wild Rice and Cranberries – A Vegan Delight!

How can anyone resist a salad that is popping with color?  Not only is it colorful but healthy.  Kale’s anti-oxidant health benefits means it has been studied more extensively in cancer research than any other health condition.  Kale’s nutrient richness is found in three areas: 1) antioxidant nutrients, 2) anti-inflammatory nutrients, and 3) anti-cancer nutrients (glucosinolates).  It’s super rich in vitamin K, A and C as well as being a good source of fiber.  A perfect salad to bring to your next family get together or one to serve over the upcoming Thanksgiving and Christmas holidays.

Serves 12
adapted from Better Homes and Gardens

2 cups fresh cranberries
4 to 5 cloves garlic, unpeeled
1/3 cup olive oil
1/4 cup lemon juice
1 tablespoon Dijon mustard
1 teaspoon honey
4 cups chopped kale (stems removed)
2 cups cooked wild rice, cooled
1 small fennel bulb, cored and thinly sliced
1/2 cup chopped red bell pepper

Preheat oven to 190c (375f).  Line a baking pan with parchment paper.  Place cranberries and garlic cloves on the pan.  Drizzle with 1 tablespoon olive oil; sprinkle with salt and pepper.  Roast 20 to 25 minutes or until garlic has softened and cranberries are browned at the edges and wrinkled.  Cool slightly.  Remove garlic skin and finely chop.

For the dressing, combine remaining olive oil, lemon juice, honey, and mustard in a container with a lid and shake well.  Season to taste.  In a large bowl toss cranberries, kale, wild rice, fennel, and pepper.  Pour dressing over salad and toss again to coat.

The Culinary Chase:  This salad was so good!  I think, though, the next time I make this I’ll sprinkle brown sugar on top of the cranberries before popping in the oven.  This way a bit of their tart flavor will have softened.  This is the first time I’ve ever tried kale and loved it!  Enjoy!

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