Wild rice & baby kale salad with persimmons
Discover the perfect combination of nutty wild rice, vibrant baby kale, and sweet persimmons in this refreshing salad. Ideal for a wholesome and flavorful meal!
Ingredients:
- ¼ cup pepitas
- ¼ cup sesame seeds
- ¼ cup sunflower seeds
- 1 ½ teaspoons extra-virgin olive oil
- ½ teaspoon kosher salt, divided
- ¼ cup whole-milk plain Greek yogurt
- 2 tablespoons tahini
- 1 tablespoon water
- 1 ½ teaspoons cider vinegar
- 1 teaspoon lemon juice
- 10 cups torn stemmed kale leaves (from 2 bunches)
- 1 ripe pear, thinly sliced
- ¼ medium red onion, thinly sliced
- 1 cup fresh mint, divided
- ½ cup crumbled feta cheese
Instructions:
- Preheat the oven to 160 °C.
- Place pepitas, sesame seeds, and sunflower seeds on a baking sheet with edges. Roast, stirring occasionally, until lightly browned, for approximately 10 minutes. Quickly transfer the seeds into a medium-sized bowl and mix them with oil and a pinch of salt. Allow them to cool down to room temperature, for about 10 to 15 minutes.
- In the meantime, mix together yogurt, tahini, water, vinegar, lemon juice, and the rest of the salt in a large bowl. Add kale and gently massage it with the dressing to tenderize the leaves. Incorporate pear, onion, and half a cup of mint and blend them well.
- Present the salad with a sprinkle of feta cheese, the leftover mint, and the toasted seeds on top.
Summary:
- Calories: 1541 kcal
- Fat: 59 g
- Protein: 29 g
- Carbs: 243 g
- Potassium: 1611 mg
- Magnesium: 352 mg