| Level: | Intermediate |
| Total: | 2 hr 20 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 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.
- Combine the rice, 6 cups water and 1 tablespoon salt in a large saucepan, bring to a boil over high heat and cook until the grains open all the way, 1 hour 15 minutes to 1 hour 30 minutes. The rice should be very cooked (not even the slightest chewy). Drain well, spread on a baking sheet in an even layer and set aside. Allow to cool to room temperature.
- Whisk together the vinegar, pomegranate molasses, honey, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl until combined. Slowly whisk in the oil until emulsified. The dressing will keep in the refrigerator, tightly covered, for up to 2 days.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 415 |
| Total Fat | 20 g |
| Saturated Fat | 3 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 5 g |
| Sugar | 17 g |
| Protein | 11 g |
| Cholesterol | 14 mg |
| Sodium | 363 mg |
Reviews
Made several times always a hit and potluck fav!
I made this for Thanksgiving. It was so easy. I followed the recipe as written. I used no substitutions. Flavorful and light. The dressing is the Bomb!
I never thought I would eat kale but this pomegranate molasses works miracles. I also made a test batch without rice and added some chicken for a quick salad for lunch. Loved it. I will make the whole recipe for Thanksgiving.
Wow!! I made a quick version (skipped the wild rice) and only had spinach and mixed greens. It was awesome. Even the guys that normally do ranch liked it. I made the pomegranate molasses from Alton Browns recipe as another reviewer suggested. For Thanksgiving I plan on making it but this time I’ll add the wild rice. No doubt it will be even better.
Nothing short of remarkable! I cut the kale in thin ribbons, did not use the spinach so the salad would hold up a day, tried dried cherries and pecans instead, and added an extra Asian pear. The dressing is stunning. Find a Persian market so the pomegranate molasses is not expensive. The dressing is to die for. I’ve made it 4 times since Thanksgiving and it gets wolfed down each time.
Just an FYI: Wegman’s carries pomegranate molasses.
I had to make my own pomegranate molasses (Alton Brown recipe) as I couldn’t find it anywhere (was not even at Whole Foods). But, I did everything else exactly as the recipe called for and it was a huge hit at Thanksgiving. I’m even making it again, adding a protein, to convert it to a lunch salad.
My family loves this salad. It was exactly what we needed to lighten up out Thanksgiving meal. I will make this again. I didn’t have dragon kale just curly kale. Still worked. Didn’t have pomegranate mollase just used mollase. Still worked. Yum yum….
An amazing salad! Didn’t have the molasses so ended up leaving it out of the dressing, still tasted wonderful.
First time I have ever written a review for a food recipe but I had to with this one. I was missing the cranberries but it was delicious even without; however, the pear was nice and crisp which made a huge difference in my opinion. I think if you bought a pear that may be too ripe, the taste may not be the same but who knows. I bought the pears from Mom’s Organic Market FYI. I topped off the salad with a marinated Red Eye Tuna Steak….UNBELIEVABLE!!! My boyfriend said this was one of the best meals yet. Thanks Bobby and Ian…we had just watched your show for the Thanksgiving Brunch Episode aired this past Sunday.