Kale, Cranberry, Pecan, Feta and Brown Rice Salad
Ingredients
Salad:
- 1-1/2 cups uncooked brown basmati rice
- 1 cup chopped kale about 4 big leaves
- 3/4 cup pecans toasted and roughly chopped
- 3/4 cup dried cranberries
- 3 medium scallions chopped
- 1/3 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
- Prepare brown rice according to package. Let cool to room temperature.
- 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.
- Place chopped kale in a large bowl and massage for a few minutes until wilted.
- Add pecans, cranberries, scallions, parsley and feta. Mix well.
- Whisk lemon juice, olive oil, salt and pepper together in a small bowl. Add to rice salad and toss.
- Refrigerate for a few hours for the flavors to develop.
- Serve at room temperature.
