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.
Ohmygosh! This looks so fresh and amazing!
— Alex at Cashmere Kangaroo
Kale and wild rice is such a great pairing. I recently made a kale-wild rice and chickpea gratin (http://definitelynotmartha.blogspot.ca/2014/03/kale-wild-rice-chickpeas-cheese-yes.html ), and this looks like a beautiful, summery way to enjoy kale and wild rice together. Yum! So nice and bright and fresh looking!
Big City Burgers and Greens downtown is awesome! Unfortunately, it’s only open for lunch during the week.
I ate at Chop’t when I was in DC last summer. LOVE that place. For two months after I returned home I was craving their salad and wishing like no other that we had them here in Des Moines. Sounds like the place you tried is similar and maybe even better with the local and organic options. I can’t remember for sure, but I don’t think Chop’t offered the organic produce.
I am lucky to live in walking distance from a Sweetgreen, in college there was always a line out the door at the one in Georgetown! Their dressings and fresh fruits are my fav. Can’t wait to try this very soon!!
Ah I love SweetGreen, and always enjoy trying their salad of the month! One of my favorites last year included peaches (maybe the August salad?), and I remember one in the fall with roasted squash! So yummy!
Wow! Loving this flavor combo. The pictures are stunning :)
Yum! I can’t wait to try this!
This made my mouth water it looks amazing!!
I love Sweetgreen and I LOVE their grain bowls. Can’t wait to make this!
BTW–Made your black and blue salad with honey roasted pecans and blackberry dressing for dinner on Monday and I was in HEAVEN. Those pecans, oh my goodness!
Have you been to Big City Burgers and Greens in downtown Des Moines??? I just absolutely LOVE their salads!!!!! You can build your own, with a TON of different toppings available…..or you can choose one of their signature salads. They use high quality ingredients and it is a really nice place to check out!! I would highly recommend!!!
Someone else just recommended this to me – I’ll have to check it out!
I love Sweet Green, and have been eying this bowl–you have me convinced now (and I’ll try to make my own).
When we first moved to DC, I took my husband here, telling him it was like the Chipotle of salads. Weeeeeeell, he now refers to it as the overpriced bird food place that doesn’t even have real coke in the pop fountains (when he asked for a Diet Coke when we checked out, they said, “oh no, we don’t have Coke products here, only real cane sugar soda,” and he gave me a, “where have you taken me?!” look).
So let’s just say, I go to Sweet Green during my alone time now only. =)
I just need to say this is the best lookin’ bowl of goodness I have seen in a WHILE…THANK YOU. I will be eating this ta-now.