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Grilled Wild Rice Kale Salad
Ingredients
Grilled Wild Rice
- 21 oz jar Royal Blend wild rice
- 3 14.5-ounce cans chicken stock
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup chopped kale
- 8 oz goat cheese
- 3/4 cup harissa walnuts
- 1/2 cup chopped steamed beets
- 1 green onion, diced
- 1/2 cup Dole chopped dates
Harissa Walnuts
- 1 egg white
- 2 tbsp harissa
- 2 tbsp sugar
- 1 1/2 cups walnuts
Balsamic Vinaigrette
- 1/4 cup balsamic vinegar
- 3/4 cup olive oil
- 2 tsp dark brown sugar
- salt and pepper to taste
Instructions
Grilled Wild Rice
- Place the rice and chicken stock in a cast iron pot with a lid. Season with salt and pepper. Cover and cook on a 450-degree grill over indirect heat for 60 minutes, stirring occasionally, until the liquid is absorbed and the rice is tender.
- Remove from heat. Stir in kale, goat cheese, walnuts, beets, onions and dates. Add vinaigrette to taste. Serve warm.
Harissa Walnuts
- In a medium bowl, whisk together the egg white, harissa seasoning and sugar. Fold in the walnuts. Pour onto a parchment lined sheet pan in a single layer. Bake in a 350-degree oven for 10 minutes. Toss. Bake 10 more minutes.
Balsamic Vinaigrette
- In a medium bowl, whisk together all of the ingredients.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.