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This recipe is perfect for everything - when you have people coming over, when you want to meal prep or when you want a filling and healthy dinner. It is so versatile and delicious. You must try it!
Kale and Wild Rice Salad [Vegan]
Cooking Time
35
Ingredients You Need for Kale and Wild Rice Salad [Vegan]
- 1 bunch kale – deveined and rough chopped
- 1 cup wild rice (dry)
- 1 small butternut squash
- 2 tablespoons olive oil
- 3 tablespoons maple syrup
- 2 shallots – sliced
- 4 garlic cloves – minced
- 1/3 cup dried cranberries
- 1 tablespoon vegan butter
- salt and pepper to taste
- 1/2 cup tahini
- 3 tablespoons maple syrup
- warm water to thin
- salt and pepper to taste
How to Prepare Kale and Wild Rice Salad [Vegan]
- Pre heat your oven to 375°F. Peel and slice your butternut squash. Combine with 3 tablespoons maple syrup and 2 tablespoons olive oil. Coat well then season with salt and pepper. Bake for 20 minutes, then flip squash and bake for another 15 minutes
- Cook your rice – bring 1 cup wild rice and 2 cups water to a boil. Reduce to a simmer and cover until the water has absorbed. Remove rice and mix with 1 tablespoon vegan butter and the cranberries. Let sit covered until ready to use.
- Saute your shallots in 2 tablespoons olive oil until caramelized. Add in your garlic and cook for another 2 minutes until fragrant. Add your kale and cover, letting steam for about 3 minutes, just until kale begins to turn bright green. Uncover and stir all together.
- Add rice mixture to kale and mix well. Top mixture with butternut squash and tahini maple dressing!
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