Wild Rice Salad with Kale, Toasted Pecans and Cranberries

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 317.7
  • Total Fat: 21.7 g
  • Cholesterol: 6.5 mg
  • Sodium: 85.5 mg
  • Total Carbs: 29.4 g
  • Dietary Fiber: 5.3 g
  • Protein: 7.2 g

View full nutritional breakdown of Wild Rice Salad with Kale, Toasted Pecans and Cranberries calories by ingredient
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Submitted by: LOVITAR


Clean Eating Clean Eating
Number of Servings: 2


    1 tablespoon olive oil
    cup finely chopped onion
    cup long grain and wild rice blend
    cup water
    1 bunch kale (about lb), trimmed and
    cup chopped pecans, toasted
    3 tablespoons dried cranberries
    1 tablespoon fresh chopped parsley
    1 tablespoon balsamic vinegar
    1 oz goat cheese, crumbled


Heat oil in a medium saucepan over medium
heat. Add onion; cook, stirring frequently, 5
minutes or until tender. Add rice; cook 1 minute,
stirring constantly. Add water and kale; bring to
a boil. Cover, reduce heat and simmer 20 to 25
minutes or until water is absorbed and rice is
tender. Transfer to a large bowl. Add pecans,
cranberries, parsley and vinegar; toss. Season
to taste with salt and pepper. Top with goat

Serving Size: Makes 2 Servings

Number of Servings: 2

Recipe submitted by SparkPeople user LOVITAR.

TAGS:  Vegetarian Meals |

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