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Robin Ward

Crispy Rice and Kale Salad with Cranberries

Surprisingly Addictive Crispy Rice and Kale Salad with Cranberries: A vibrant mix of crunchy rice, nutrient dense kale, sweet-tart cranberries, and creamy goat cheese—tossed in a bold, tangy, irresistible thyme vinaigrette.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Course: #side, Salad
Cuisine: #Healthy, American
Ingredients Method

Ingredients
  

For the thyme vinaigrette:
  • 3 Tbsp olive oil
  • 2 Tbsp red wine vinegar
  • 2 Tbsp orange juice
  • 1 tsp thyme
  • 2 tsp Dijon mustard
  • 1 tsp minced shallot
  • 1 garlic clove, minced
  • 1 tsp honey
  • salt and black pepper to taste
For the salad:
  • 2 cups cooked and cooled jasmine rice (Or brown rice)
  • 2½ Tbsp olive oil
  • 1 Tbsp low-sodium soy sauce
  • 2 bunches Kale, ribs and stems removed
  • ⅓ cup dried cranberries (Reduced sugar if you can find it.)
  • ½ English cucumber, chopped
  • 4 oz goat cheese
  • ⅓ cup sliced raw almonds (Toast them if you want to.)

Method
 

  1. Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper.
  2. Mix rice with olive oil and soy sauce, then spread a thin layer on prepared baking sheet.
  3. Roast for 30-40 minutes, tossing every 10-15 minutes, until crispy. Remove from oven and let cool slightly.
  4. Prepare the salad dressing. In a jar, add olive oil, red wine vinegar, orange juice, thyme, Dijon mustard, shallot, garlic and honey. Shake vigorously and add salt and pepper to taste. Shake again before adding to salad.
  5. Prepare the salad. Add kale and the dressing and massage for 20 seconds. Then add dried cranberries, cucumbers, goat cheese, almonds and the crispy rice. Toss lightly and serve.