down to the core: where the wild things are

Last night with dinner I made this amazing salad. The combination of all of these ingredients was incredible; there was a little bit of everything put together. I bet a few of these ingredients you wouldn't think to mix, but the crunch from the seeds and nuts, the crumble from the cheese, the wholesomeness from the great grains mix I used, and the kale to bring it all together along with a great, subtle dressing all tasted just perfect. I really liked the dish yesterday, but after a night in the fridge, the leftovers were even better at lunch today. It's an easy recipe, so everyone should try making this wild rice and kale salad!

Such a good rice blend!

Plus, the salad is filled with nutrients. I've blogged about kale enough times for you all to know that it's a great super-food! The walnuts and feta provide protein and the apple cider vinegar can help relieve nausea and can help lower cholesterol and blood pressure. Pomegranate seeds are a good source of Vitamins C and K, and are packed with polyphenols, which help reduce risks of cancer. Lemon juice is also beneficial for constipation and indigestion and is also a good source of vitamin C.

Here's what you'll need:
yields 6-8 servings
for the salad:
1 cup pomegranate seeds
2 cups chopped baby kale
2 cups cooked wild rice
1/2 cup toasted walnuts
1/2 cup feta cheese
for the dressing:
1/2 cup minced onion
2 tbsp olive oil
2 tbsp water
2 tbsp honey
1/2 tbsp apple cider vinegar
1/2 tsp salt
juice from 1 lemon
*Today I added 1/2 cup sunflower seeds when I took it for lunch at school

1. Chop the kale, toast the walnuts, and mince the onion.