Name: Heartland Chopped Salad
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4 - 6 servings
Ingredients: ⅓ cup dried cranberries; 1 bunch dinosaur kale, (lacinato kale) ribs removed and leaves coarsely chopped; 4 oz baby spinach, chopped; 1 ripe Asian pear, cored, halved and chopped; 1 ½ cups 1 ½ cups Overcooked Wild Rice, recipe follows; ½ cup toasted walnuts, coarsely chopped; Pomegranate Molasses Dressing, recipe follows; 1 ½ cups wild rice; Kosher salt; ¼ cup white wine vinegar; 2 Tbsp pomegranate molasses; 1 Tbsp clover honey; 2 tsp Dijon mustard; Kosher salt and freshly ground black pepper; ¼ cup olive oil

Prep Time

20 min

Cook Time

1h 30 min

Yields

4 - 6 servings

A hearty mix of dinosaur kale, baby spinach, pear, wild rice and toasted walnuts makes this salad a special app, side or stand-alone meal.

ingredients

Salad

⅓

cup dried cranberries

bunch dinosaur kale, (lacinato kale) ribs removed and leaves coarsely chopped

oz baby spinach, chopped

ripe Asian pear, cored, halved and chopped

1 ½

cups 1 ½ cups Overcooked Wild Rice, recipe follows

cup toasted walnuts, coarsely chopped

Pomegranate Molasses Dressing, recipe follows

Overcooked Wild Rice (makes 3 cups)

1 ½

cups wild rice

Kosher salt

Pomegranate Molasses Dressing (makes 1/2 cup)

cup white wine vinegar

Tbsp pomegranate molasses

Tbsp clover honey

tsp Dijon mustard

Kosher salt and freshly ground black pepper

cup olive oil

Ingredient Substitution Guide

directions

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.

Step 2

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.

Step 3

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.

Step 4

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.

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Heartland Chopped Salad