Kale and Wild Rice Bowls with Honey-Balsamic Vinaigrette are hearty but fresh and full of flavor. This healthy salad recipe really satisfies!
One thing my city’s really missing is a salad bar type place. A fast-casual restaurant with loads of different lettuces and grains to choose from – kale, spinach, arugula, quinoa, etc. – and a buffet of toppings and dressings to really jazz things up.
Oh, and someone to make it for you. Salads always taste better when they’re made by somebody else!
If a place like this existed near me I’d undoubtedly eat there a minimum of 3 times a week for lunch or dinner…and consequently go broke. #worthit
That being said, I was pumped when my husband’s mom pointed out a salad bar spot to hit up for lunch when we were out and about in DC a couple months ago called Sweetgreen. With several locations in and around the DC area, Sweetgreen sources local and organic ingredients, even posting which farms they’ve come from on chalkboards around the restaurant. How great is that?
They’ve got a ton of unique salad options on the menu, plus the opportunity to create your own blend, but my eye was caught by their Wild Rice Bowl – a special of the month.
Warm wild rice is tossed with shredded kale, apples, dried cranberries, sliced almonds, chicken, goat cheese and your choice of dressing. It was freaking AMAZING. It came in a gigantic bowl and I ate every last morsel. As with many vacation meals that I enjoy, I couldn’t wait to get home and recreate.
Although I had to make it myself, I think I enjoyed the homemade version even more than the original! Maybe it’s because I really slathered on the Honey-Balsamic Vinaigrette, which is sweet, tart, and tangy. Sweetgreen gave me the option of going light, medium, or heavy on the dressing and I went with “medium”. A rookie mistake. I mean, the salad was obviously yummy enough to inspire me to make it at home but it was even better when I really slathered on the good stuff.
In addition to the dressing, this combo of ingredients makes you want to keep eating and eating wishing the bowl never ended. Crunchy, chewy, sweet, savory, warm, cold…I’m in love. This recipe makes two HUGE bowls too, so tell the salad hater in your life to stuff it – literally. They won’t be able to eat another drop after polishing off this bowl o’ deliciousness!
Start by cooking 1 cup Wild Blend Rice (Lundberg is my favorite) in 2 cups chicken broth until just barely tender, about 35 minutes. Remove the pan from the heat then let the rice steam with the lid on for an additional 10 minutes.
This is my secret to perfect wild and brown rice! After steaming, remove the lid then let the rice cool down until it’s just warm.
Meanwhile, season 1 chicken breast cut into bite-sized pieces with salt, pepper, and garlic powder then saute in a nonstick sprayed skillet over medium-high heat until no longer pink in the center. Remove to a plate then set aside.
Last thing to make is the Honey-Balsamic Vinaigrette.
To a jar with a tight fitting lid add 1/4 cup extra virgin olive oil, 2 Tablespoons balsamic vinegar, 1 Tablespoon honey, 1 microplaned or minced garlic clove, salt and pepper then shake to combine. Dressing = done!
Finally, get your kale ready. You’ll need 4 cups chopped kale which is about 3-4 big kale leaves. I used curly kale, because that’s what SweetGreen used, but you can use whatever you like!
Just tear the leaves off the thick, woody stem then shred with a knife.
Make sure to rinse and spin after chopping. Curly kale is notorious for having dust and dirt stuck in the leaves, in my experience.
Ok, time to assemble. To a BIG bowl add the warm rice and chicken, along with 1/4 cup each sliced almonds and dried cranberries. I did this in two batches because I didn’t have a big enough bowl.
Next add 1 chopped apple and 2oz crumbled chevre. Be sure to leave the chevre crumbles kind of big so you get yummy cheese pockets within the bowls. Mmm…cheese pockets. Finally, add the chopped kale and vinaigrette. Now, normally you’d have to massage curly kale a bit to make it easier to eat, but the warm rice takes care of it for you, softening the kale just slightly.
Toss with tongs until everything is coated in the dressing then scoop into big, big bowls and dig in!
Ingredients
- 1 cup Wild Blend Rice, ;Lundberg recommende
- 2 cups chicken broth
- 1 chicken breast, cut into bite-sized pieces
- salt, pepper, and garlic powder
- 4 cups chopped kale
- 1 apple, chopped
- 2 oz goat cheese, crumbled
- 1/4 cup dried cranberries
- 1/4 cup sliced almonds
For the Honey-Balsamic Vinaigrette:
- 1/4 cup extra virgin olive oil
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon honey
- 1 clove garlic, microplaned or finely minced
- salt and pepper
Directions
- Bring chicken broth to a boil in a medium-sized pot then add rice, place a lid on top, turn heat down to medium-low and simmer until tender, 35-40 minutes. Remove from heat then let sit for 10 minutes to continue steaming, then fluff and let cool slightly.
- Meanwhile, combine ingredients for Honey-Balsamic Vinaigrette in a jar or small bowl then shake or whisk to combine and set aside.
- Season chicken with salt, pepper and garlic powder then saute in a non-stick sprayed skillet over medium-high heat until no longer pink in the center. Remove to a plate then set aside.
- In a very large bowl combine warm rice, chicken, kale, apple, goat cheese, dried cranberries, and sliced almonds. Drizzle with vinaigrette then toss with tongs to evenly coat and then serve. May need to do this in two batches.
Notes
- I like this dressing for any type of salad or rice!
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Delicious salad and so filling. We do not eat chicken so we leave that out and I sometimes add some cubed cheddar cheese or a little more goat cheese. It’s a great light dinner or a lunch
Love that idea, AJ! So glad this was a hit with you!!
We tried this recipe tonight and absolutely loved it!! So fresh and flavorful and filling!! Will definitely make again!!
I’m so thrilled to hear that, Betty! Thank you so much for your feedback and recipe rating!
My family loves this salad! I make it at least once a month, sometimes more in the summer. So yummy. Thanks for a great recipe!
I’m so glad to hear that, Lori! It’s a great mix of flavors – thrilled you love it so much!
I value the blog post. Really looking forward to reading more.
A friend and neighbor made this for an “End Of Summer” party we had, and it was SO GOOD!!! I had to ask for the recipe so I can take it to a party tomorrow! By the way–it’s awesome without the chicken too!!
I’m thinking about making this as a side dish for a family get together. I’m struggling with how much to make since this says it serves 2 generously. Is that as a side dish or an entire meal? I am going to have about 20 people, with other sides as well. Any thoughts on how much of this I should make? Also, if I make this up in the morning for an evening meal, will it still be okay or do I need to make fresh and eat right away?
I’ve been making this recipe for years and realized I never commented! I usually leave out the chicken- I don’t think it needs it and it’s still plenty filling. I also usually sub feta for the goat cheese because we always have feta around, but I bet it’s extra amazing with the goat cheese. I love using Trader Joe’s baby kale in it! This is my go to potluck dish (something healthy and tasty is always needed!) and people have asked for the recipe at literally every potluck I’ve been to. It also tastes great as leftovers the next day.
I have to comment because I make this salad just about every other week. Its my favorite salad in the entire world, and I think I will make this the rest of my life.
Everyone who tries it raves about it. I’ve had to share you recipe several times because its such a hit.