Heartland Chopped Salad

By mluoceanbeach

Pomegranate Molasses Dressing:
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

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

Details

Servings 6
Preparation time 50mins
Cooking time 140mins
Adapted from foodnetwork.com

Preparation

Step 1

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.