Wild Rice Kale Salad

6-8 servings
Active Time
Cook Time
Total Time


  • 1 cup wild rice
  • 1 teaspoon salt
  • 4 cups water
  • 2 cups finely chopped kale
  • 1 1/2 cups chopped cooked chicken
  • 1 cup halved red grapes or 1/2 cup dried cranberries
  • 1 cup diced apple
  • 1 cup diced Roth® Prairie Sunset® or Organic Sharp Cheddar Cheese
  • 1/2 cup diced celery
  • 1/2 cup roughly chopped walnuts
  • Tangy Herb Vinaigrette Dressing:
  • 1/2 cup chopped parsley
  • 1/4 cup plus 2 tablespoons olive oil
  • 1/4 cup diced shallot
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Salt and pepper, to taste


  1. Rinse wild rice in cold water. Drain in colander.
  2. Place rice, salt and 4 cups water in large pot. Heat, uncovered, over high until boiling. Reduce to simmer and cover. Simmer 35 to 40 minutes or until rice is chewy and some grains have burst open. Drain.
  3. While wild rice cooks, prepare the vinaigrette. Place all vinaigrette ingredients except salt and pepper in food processor or blender. Puree until smooth. Season with salt and pepper, to taste.
  4. Place kale, chicken, grapes (or cranberries), apple, cheese, and celery in large bowl. Pour in half the vinaigrette; toss mixture until well coated. Set aside, and let marinate until wild rice finishes cooking.
  5. Add cooked rice, walnuts, and remaining vinaigrette to kale salad mixture. Toss until well coated. Cover and refrigerate at least 30 minutes before serving.