Sweetgreen Kale Salad

A loaded Kale Salad full of Chicken, Wild Rice, Apples, Goat Cheese, Pecans and Cranberries

AuthorSara Bojarski Prep Time: 0:20:00
Cook Time: 0:45:00
Total Time: 1:05:00
Serving Size: Serves 6-8 Ingredients
  • 10 oz Kale (stems/ribs removed, cut into bite sized pieces)
  • 1/2 Cup Extra Virgin Olive Oil
  • 1/4 Cup Balsamic Vinegar
  • 1/4 Cup Pomegranate Juice
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Red Pepper Flakes
  • 1 1/2 Cups Wild Rice
  • 2 Boneless Chicken Breast
  • Smoked Paprika
  • 5 oz Candied Pecans
  • 10 oz Goat Cheese (crumbled with a fork)
  • 1/2 Cup Dried Cranberries
  • 1/2 sliced thin Gala Apple
  • In a small bowl, whisk together your Olive Oil, Balsamic Vinegar, Pomegranate Juice, salt and red pepper flakes. Pour on top of kale in a large salad bowl and toss. Place in refrigerator.
  • In a medium sized pot, add your wild rice, 5 cups of water and a 1/2 teaspoon of salt. Bring to a boil, reduce to a simmer, cover and cook about 40 minutes, or until the rice is cooked through.
  • While the rice is cooking, cook your chicken. Slice your chicken into thin strips. Season generously with salt and smoked paprika. Heat up enough canola oil in a large skillet to lightly coat the bottom of the pan. Sear and cook the chicken on all sides until cooked through. Remove from skillet and let rest 10 minutes. After it's rested, cut into small bite sized pieces.
  • When your rice is just about cooked, take your salad out of the fridge, and toss in the chicken, goat cheese, cranberries, pecans and apple slices. Drain your rice and then toss immediately into the salad - this is a warm salad. Toss completely and serve.