Kale, Cranberry, Pecan, Feta and Brown Rice Salad
Author: Nicole
Ingredients
Salad:
  • 1-1/2 cups uncooked brown basmati rice
  • 1 cup chopped kale (about 4 big leaves)
  • ¾ cup pecans, toasted and roughly chopped
  • ¾ cup dried cranberries
  • 3 medium scallions, chopped
  • ⅓ cup chopped fresh parsley
  • 1 cup crumbled feta
Dressing:
  • 4 tablespoons freshly squeezed lemon juice (~1-1/2 lemons)
  • 4 tablespoons extra virgin olive oil
  • Sea salt and freshly ground pepper
Instructions
  1. Prepare brown rice according to package. Let cool to room temperature.
  2. Preheat oven to 350°F. Place pecans on a baking sheet and toast for 3 to 5 minutes until slightly browned and fragrant. Let cool to room temperature.
  3. Place chopped kale in a large bowl and massage for a few minutes until wilted.
  4. Add pecans, cranberries, scallions, parsley and feta. Mix well.
  5. Whisk lemon juice, olive oil, salt and pepper together in a small bowl. Add to rice salad and toss.
  6. Refrigerate for a few hours for the flavors to develop.
  7. Serve at room temperature.
Recipe by Riegl Palate at https://www.rieglpalate.com/kale-cranberry-pecan-feta-and-brown-rice-salad/