Kale Salad with Wild Rice and Pomegranate

A savory salad with pomegranate, feta cheese, wild rice, walnuts, and a vanilla bean vinaigrette dressing — add turkey sausage to up the ante or keep it off to go vegetarian!

  • Easy
  • 15 mins
  • 6 servings
Ingredients

Salad

  • 1 pomegranate, seeded (about 1 cup seeds)
  • 4 cups chopped kale (rinsed and dried)
  • 1 cup cooked wild rice
  • 4 ounces feta cheese, crumbled (optional)
  • 3 sweet Italian turkey sausage links, cooked and cut into 1/2 inch slices (optional)

Dressing

  • 1/4 cup white balsamic vinegar
  • 1/2 teaspoon light agave nectar
  • 1 Rodelle Vanilla Bean, split and scraped
  • 1/2 cup extra virgin olive oil
Uses
Directions
  1. In a large salad bowl, combine salad ingredients and lightly toss.
  2. In a jar with a tight-fitting lid, combine the dressing ingredients and shake until well combined.
  3. When ready to serve, toss the salad with the dressing.