A vibrant and nourishing salad, perfect as a satisfying lunch, a light yet flavorful dinner, or an elegant appetizer for your next gathering. Experience the delightful crunch, the subtle sweetness, and a gentle hint of spice that will awaken your palate.

Follow The Directions

01

Step

In a medium saucepan, combine 2 cups of water and the wild rice. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer until the wild rice is tender and the grains have burst open, approximately 35-45 minutes. Drain any excess water, fluff with a fork, and let cool slightly. (5 minutes)

02

Step

In a separate saucepan, bring the remaining 1.25 cups of water and the pearl barley to a boil. Reduce heat to low, cover, and simmer until the barley is tender and has absorbed most of the water, about 30 minutes. Drain any remaining water if necessary and set aside to cool slightly. (2 minutes)

03

Step

While the grains are cooking, heat the olive oil in a large skillet over medium heat. Add the chopped kale and cook, stirring frequently, until it turns a vibrant green and softens slightly, about 3-5 minutes. Remove from heat and let cool. (5 minutes)

04

Step

In a large bowl, gently combine the cooked wild rice, cooked barley, sautéed kale, golden raisins, toasted walnuts, and crumbled feta cheese.

05

Step

In a small bowl, whisk together the chipotle mustard and a generous grind of fresh black pepper. Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Taste and adjust seasonings as needed. Serve immediately or chill for later. (5 minutes)

Toasting the walnuts enhances their flavor and adds a delightful crunch to the salad. Spread the chopped walnuts on a baking sheet and bake in a preheated oven at 350°F (175°C) for 5-7 minutes, or until lightly golden and fragrant. Let cool before adding to the salad.
For a vegan option, substitute the feta cheese with a plant-based alternative or simply omit it.
Feel free to customize this salad with other ingredients you enjoy. Some great additions include dried cranberries, sunflower seeds, chopped apple, or roasted sweet potatoes.
The salad can be prepared ahead of time and stored in the refrigerator for up to 3 days. However, it is best to add the dressing just before serving to prevent the kale from becoming soggy.