wild rice salad 1

Lately I’ve been motivated to add more variety to my diet. Since I so often find myself falling back on quinoa when inspiration eludes me, I decided to get creative with my grain choice by opting for wild rice as the anchor for this lovely salad. This luscious grain is high in vitamins and minerals. Like quinoa, it is a complete protein, containing all of the essential amino acids, and making it a perfect choice for veg fiends like me. What’s more, its rich, nutty taste holds up so well to bolder dressings such as the one I used here. Suffice it to say, it will be a new regular in my weekly repertoire

wild rice salad collageRoasted sweet potatoes lend a heartiness to the salad, while the kale keeps it light and green. Tied together by a chili-lime vinaigrette with just the right amount of zippiness, this dish is springtime perfection. Oh, and did I mention that the entire thing (which feeds 4 hungry people or 6 not so hungry people) will only set you back $11.00??? It doesn’t get much better than that!


  • 1 bunch of your favorite type of organic kale
  • 2 sweet potatoes
  •  1 cup of dry wild rice
  • sea salt
  • pepper
  • 2 tsp. honey divided
  • olive oil
  • 1/2 cup fresh cilantro
  • 2 limes
  • 1 jalapeno pepper (seeds removed) 


Begin cooking wild rice per instructions on package. Preheat oven to 400 degrees. Peel sweet potatoes and cut into crescents. Toss with 1 tablespoon of olive oil, pinch of sea salt, pepper, and 1 tsp. of honey. Place on baking sheet and bake for 30-40 minutes. The sweet potatoes and the rice should be done at approximately the same time.

Meanwhile, wash kale, remove ribs, and slice into very thin ribbons. Let sit to dry.

Prepare dressing by combining 2 tbsp. of extra virgin olive oil, minced jalapeno, cilantro, lime juice, sea salt, pepper, and remaining honey in a small cuisinart. Blend until light and frothy. Taste, and adjust as desired.

Place kale in a large serving bowl and toss with a bit of the dressing. Let sit. Once rice and sweet potatoes have cooled, toss them with the greens and the remaining dressing. This salad is delicious warm but is even more delicious the second day after the flavors have had more time to develop. Either way, it is a winner. Enjoy!