Name: Wild Rice & Kale Salad with Goat Cheese
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: International
Ingredients: 1 cup wild rice; 1 ¼ cups water; 2 tbsp extra-virgin olive oil; ¼ cup lemon juice, more as needed (from 1 to 2 lemons); 1 clove garlic, pressed or minced; ½ tsp fine sea salt; ¼ tsp freshly ground black pepper; 2 tsp maple syrup; 1 bunch kale, I recommend the Lacinato AKA Tuscan/dinosaur variety shown here, if you can find it; 5 green onions, tender white and green parts only; 1 cup cherry tomatoes; 1 red bell pepper; ½ cup crumbled feta cheese or goat cheese, optional*

Wild Rice & Kale Salad with Goat Cheese

A hearty and nutritious salad with wild rice, kale, colorful vegetables, and tangy feta or goat cheese. Perfect as a light dinner or make-ahead lunch.

Prep10 min

Cook40 min

Total50 min

DifficultyEasy

Servings4

This salad combines the earthy flavor of wild rice with the robust texture of kale, sweet cherry tomatoes, crunchy bell pepper, and fresh green onions. The tangy lemon-maple dressing ties everything together beautifully.

You can serve it right away or chill it for a cooler, more refreshing version. The feta or goat cheese adds a creamy, salty finish, but it's optional if you prefer a dairy-free salad.

Method

Add the wild rice and water to the Instant Pot. Secure the lid, set the steam release valve to Sealing, and cook on high pressure for 22 minutes. (For stovetop instructions, see notes.)
While the rice cooks, whisk together the olive oil, lemon juice, garlic, salt, pepper, and maple syrup in a large bowl to make the dressing. Set aside.
Remove the ribs from the kale and finely chop the leaves (you should have about 2 to 3 cups). Add the kale to the bowl with the dressing. Chop the green onions (about 1 cup) and quarter the cherry tomatoes, adding both to the bowl. Seed and chop the red bell pepper and add it too. Toss the vegetables well to coat with the dressing.
When the cooking cycle ends, let the pressure release naturally for 10 minutes, then move the steam release valve to Venting to release any remaining pressure. Once the floating valve drops, remove the lid and stir the rice.
Add the cooked rice to the bowl of dressed vegetables. Toss well to combine. You can chill the salad in the fridge for 30 minutes if desired, or serve it immediately.
Just before serving, stir in the crumbled feta or goat cheese. Taste and adjust the seasoning, adding an extra squeeze of lemon juice if needed. Store leftovers in an airtight container in the fridge for up to 3 days.

💡 Tips

If you don't have an Instant Pot, cook the wild rice on the stovetop: bring rice and water to a boil, then simmer covered for about 40-50 minutes until tender.
For a vegan version, omit the cheese or use a plant-based alternative.
Letting the salad chill in the fridge for 30 minutes allows the flavors to meld, but it's delicious served warm too.

Inspired by a recipe from Cookie and Kate

Wild Rice & Kale Salad with Goat Cheese

Ingredients

Method

💡 Tips

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