Pomegranate, Kale, and Wild Rice Salad with Walnuts and Feta

• pomegranate seeds↗1 cup
• chopped baby kale2 cup
• cooked wild rice2 cup

  you can use leftover rice or buy precooked

• toasted walnuts↗0.25 cup
• feta cheese↗0.25 cup

  omit for vegans

• minced onion or shallot0.5 cup
• olive oil↗2 tablespoon
• water↗2 tablespoon
• honey↗2 tablespoon

  sub agave for vegans

• apple cider vinegar↗0.5 tablespoon
• salt↗0.5 teaspoon
• squeeze lemon or orange juice1

Step-by-step instructions

1. 1

   Prep the salad ingredients (chop, rinse, toast, etc). Chill the ingredients in the fridge while you’re making the dressing if you want a cold salad.

2. 2

   Mince the shallot or onion and saute in 1/2 tablespoons olive oil to reduce the bite. When soft and fragrant, remove from heat and transfer to a food processor. (If you want a stronger flavor for your dressing, skip the sauteing altogether. The shallot in particular works well for this.)

3. 3

   Pulse the onions or shallot with the remaining olive oil, water, honey, apple cider vinegar, salt, and orange juice until smooth and creamy. Taste and adjust. Add additional olive oil or water to keep the mixture moving through the food processor.

4. 4

   Toss the salad ingredients together with the dressing just before serving. I prefer to serve this at room temperature or chilled slightly.