Looking for a new side dish? Take advantage of fresh citrus with this easy make-ahead salad.

wild rice kale grape salad 3.17

Wild Rice, Kale, and Grape Salad

Salad Ingredients:

  • 3 cups cooked wild rice
  • 2 cups chopped kale
  • 1 cup grapes, halved
  • 1/4 cup toasted walnuts
  • 1/4 cup feta cheese

Dressing Ingredients:

  • 1/2 cup shallot, minced
  • 2 Tbsp Olive oil
  • 2 Tbsp honey
  • 1 Tbsp apple cider vinegar
  • 1 tsp sea salt
  • 1/2 lemon, zested and juiced
  • 1/2 orange, zested and juiced


  1. For salad: Prep all ingredients, if not already pre-made. Cook rice. Toast walnuts in a 350 degree oven for ten minutes. Thinly chop kale and slice grapes in half. Now put all these babies in the fridge to chill.
  2. For dressing: Saute shallot on low, in 1/2 tbsp olive oil, for two minutes.
  3. When cool, place shallot in a food processor with the remaining olive oil, honey, vinegar, salt, and juices. Pulse to combine.
  4. Taste dressing and adjust seasoning if needed.
  5. In a large bowl, combine rice, kale, grapes, walnuts and feta. Pour dressing over salad and toss well to coat.
  6. Enjoy!


Anne McCranie is a Portland (Sellwood), Oregon based personal trainer and licensed massage therapist. She offers this recipe to tickle your taste buds. Please see your medical professional for specific dietary advice.


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Anne McCranie | Personal Trainer/Licensed Massage Therapist | 1644 Southeast Clatsop Street, Portland, Oregon 97202 (Sellwood) | License #9460