Wild Rice, Kale, and Grape Salad, With Citrus Dressing

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.


Baked Acorn Squash

Acorn Squash is high in Vitamin A, Vitamin C, Potassium, dietary fiber, manganese, folate, Vitamin B complex, omega 3 fatty acids, copper and tryptophan.

Try this yummy side dish at your next holiday dinner.

4 acorn squash, halved and seeded
½ cup maple syrup
¼ cup balsamic vinegar
2 tablespoons fresh lemon juice
8 teaspoons unsalted butter
Fresh grated nutmeg

Preheat oven to 375º. Place the squash halves, cut side up, in a large baking dish. In a small bowl, stir together the maple syrup, vinegar and lemon juice. Brush the squash with the maple syrup mixture, and then dot each squash with a teaspoon of butter and sprinkle of nutmeg. Bake about an hour, or until tender.

When I made this recipe I found the easiest way to halve the squash is to stand them stem side down on a cutting board and work a sharp chef’s knife seesaw-style down the squash from the point to the stem.