Recipe by

Visit website

Recipe to make Wild Rice & Kale Salad with Pomegranate Molasses dressing. Wild rice adds nice chewy texture and earthy flavor while the dressing with pom molasses is slightly sweet, sour & tangy. Asian pear adds nice juicy crunch.


4 serving

Total time

30 minutes




  • 1 cups Wild Rice
  • 1 bunch kale (Lacinto (any kale would work), ribs removed and leaves coarsely chopped)
  • cup cranberries (⅓Dried)
  • 3 cups spinach (Baby , chopped)
  • 1 asian Pear (Medium (or Bosc Pear), coared and chopped)
  • ⅓ cup walnuts (, toasted and chopped)
  • supermarket roast chicken, approximately 200g once shredded
  • 2 tbsps pomegranate molasses
  • 1 tbsp honey
  • 2 tsps dijon mustard
  • supermarket roast chicken, approximately 200g once shredded
  • to taste Salt Pepper (and)


  1. Cook Wild Rice: Combine wild rice with 6 cups of water and 1tbsp salt in a large saucepan. Bring to a boil on high heat, then lower the heat and simmer until the grains are very tender, about 1~1½ hours. Rice should not be chewy at all. Drain well and spread on a large plate to cool completely.
  2. Prep the Cranberries: Add the cranberries to a cup of boiling water. Turn off the heat and let them sit for 15 minutes. Drain and set aside.
  3. Make the Dressing: In a small bowl, whisk together vinegar, pomegranate molasses, honey, mustard, salt and pepper until well combined. Slowly whisk in the olive oil until emulsified.
  4. Make the Salad: In a large bowl, combine kale, spinach, pear, cooked wild rice, walnuts and rehydrated cranberries. Drizzle half of the dressing over and toss gently to evenly coat all the ingredients.
  5. Transfer to a serving bowl and drizzle with more dressing when ready to serve.
  6. View the recipe instructions at Cook's Hideout

View this recipe plus 5,000 more in our FREE app

Preview in browser for now