Kale and Wild Rice Salad

Brooke found this recipe from Two Peas and a Pod blog and we really like it. Enjoy!

Ingredients for the Salad:
1 large bunch kale (Lacinato kale is a softer kind that may be preferred)
1 tsp. olive oil
pinch Kosher or Real salt
1 T. fresh squeezed lemon juice
1 cup cooked wild rice
1 large apple, chopped
1 avocado, chopped
1/4 cup dried cranberries
1/4 cup toasted slivered almonds
3 ounces goat cheese, crumbled

Ingredients for the dressing:
1/4 cup olive oil
2 T. balsamic vinegar
1 T. fresh squeezed lemon juice
1 tsp. pure maple syrup
1 tsp. Dijon mustard
dash of salt and ground black pepper

Directions:
In a large bowl, add the kale, olive oil, salt, and lemon juice. Massage the kale with your hands until the kale softens, about 2-3 minutes. Add the cooked wild rice, apple, avocado, dried cranberries, almonds, and goat cheese. Gently toss.

To make the dressing, combine the olive oil, balsamic vinegar, lemon juice, maple syrup, and mustard in a small bowl or jar. Whisk until smooth. Season with salt and black pepper, to taste.

Drizzle dressing over the salad and gently toss. Serve immediately.

If you don't have wild rice, brown rice will work too. If you don't like goat cheese, feta cheese is also good. The salad is best the day it is made, but you can keep it in the refrigerator in a container for up to one day and it is still good.