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.
The first time I made this I knew nothing about kale. It immediately became a favorite that I passed on to everyone and make it myself twice a month. I change it up sometimes but the basic remains the same. Great using good maple syrup, or adding red onion or grapes. Love it. Thank you!
I love this salad! So far I love all your salads! Delicious!
Oh, my gosh, I finally made this, and it was delicious! I used a maple, whole grain mustard dressing instead, and it was perfect.
Can you think of anyway to make this in advance for a dinner party?
Hi Meredith! I think you could cook/chop everything ahead of time but the rice/apple, then finish up and assemble right before your guests come.
I would like to make this for a work event. I would need to make it the night before. Would you advise me to assemble the whole thing the night before and then serve? Or should I keep the pieces separate, heat up the rice, then assemble right before eating?
I would keep everything separate then heat/assemble right before serving. I hope you and your coworkers enjoy!
This looks and sounds amazing. My friends (and fiancé) joke how I make them eat greens when they eat at the house but hey greens are delicious (and good for you) and this looks absolutely delicious.
I have been bringing this for lunch the past two weeks! It’s so good. I used pecans instead of almonds because I already had them. This is perfect for lunch because putting the dressing on in the morning helps “soften” the kale by the time I eat it for lunch. So good!!
We use smoked chicken with this salad and it is AMAZING. I know you mentioned using your smoker so I thought I would pass along a quick suggestion. We usually smoke 2-3 chickens, cut them up, freeze and then use in various ways. This salad is my favorite use!
So when I originally read this recipe I pinned it for future use thinking when I start eating healthier I will make this. I decided tonight was the night to try it and OMG! It’s delicious! I love all the flavor combinations. You knocked it out of the park with this one! Oh, and my 1 yr old liked it too (although not the kale).
Such a great recipe! Made this last night and loved it. I substituted toasted, chopped walnuts for the almonds and Gorgonzola for the goat cheese. So good!
This sounds just about perfect. I’ll be adding it to my Real Food Meal Plan next week!
This dish is fabulous!! I made it tonight for my family and it was a hit!! We will be making this again and again and again!!!
Thanks for the warning about the volume of food. I cut the recipe in half, and I’m eating it out of my mixing bowl. Every bite is crispy and chewy and sweet and YUM. Thank you!