Heartland Chopped Salad
This hearty chopped salad features a robust mix of textures and flavors from ingredients like chewy wild rice, crisp kale and spinach, sweet pear and cranberries, crunchy walnuts, all bound together by a tangy pomegranate molasses dressing. It’s a substantial and healthy dish perfect as a side or light main.
Equipment
- 1 Medium Saucepan For cooking wild rice and rehydrating cranberries
- 1 Cutting Board
- 1 Chef's knife For chopping ingredients
- 2 Mixing Bowls One large for the salad, one small for the dressing
- 1 Whisk For making the dressing
Ingredients
Main
- 1/3 cup dried cranberries
- 1 bunch dinosaur kale lacinato kale, ribs removed and leaves coarsely chopped
- 4 ounces baby spinach chopped
- 1 ripe Asian pear cored, halved and chopped
- 1 1/2 cups Overcooked Wild Rice recipe follows
- 1/2 cup toasted walnuts coarsely chopped
- Pomegranate Molasses Dressing recipe follows
- 1 1/2 cups wild rice
- Kosher salt
- 1/4 cup white wine vinegar
- 2 tablespoons pomegranate molasses
- 1 tablespoon clover honey
- 2 teaspoons Dijon mustard
- Kosher salt and freshly ground black pepper
- 1/4 cup olive oil
Instructions
- Bring 1 cup of water to a boil in a small saucepan, add the dried cranberries and let sit for 15 minutes. Drain off excess water.
- Combine the kale, spinach, pear, Overcooked Wild Rice, walnuts and rehydrated cranberries in large bowl. Drizzle 1/4 cup of the Pomegranate Molasses Dressing over and gently toss until evenly coated. Transfer to a serving bowl and drizzle with more dressing when ready to serve.
Notes
Achieving the 'overcooked' texture for the wild rice is crucial for this salad, ensuring it integrates smoothly rather than remaining too firm. Cook it longer than usual, adding more water if needed, until kernels are burst and tender. The Pomegranate Molasses Dressing is the flavor backbone; taste and adjust seasoning for balance between sweet, tart, and acidic. Toasting the walnuts brings out their nutty flavor and improves texture – toast gently in a dry pan until fragrant. For the kale, consider briefly massaging it with a tiny pinch of salt and olive oil after removing the ribs; this helps tenderize it, making the salad more palatable.