This kale, peach and wild rice salad is summer goodness in a bowl! I will be making this salad on repeat this summer.
I love the combination of the kale, fresh peaches, wild rice, pecans, feta and quick pickled red onions with a simple balsamic vinegar dressing.
Kale is great for make ahead salads because it holds it’s structure even when dressing is added. Because if the kale, this salad can be made ahead of time, which makes it great for picnics and meal prep.
The quick pickled onions in this recipe can easily be made using a microwave or stovetop. They just require that the vinegar mixture is heated up to boiling then poured over the onions and they will quickly turn bright pink.
This salad is great as a main course as is, however, if you wanted to add more protein some grilled chicken, pork or beef would be a great additions.
What you need to make this kale peach and wild rice salad: (printable recipe below)
Serves 3 as a main course or 6 as a side
For the salad:
- 4 heaping handfuls kale – I buy chopped and then give it a good chop again on a cutting board
- 2 peaches – diced
- 1/2 medium red onion- diced and quick pickled (recipe below)
- 1/2 cup chopped pecans
- 1/2 cup feta crumbles
- 1 cup cooked wild rice (you can buy it in the precooked pouch to save time)
- Sprinkle of salt
- Fresh black pepper on top
Balsamic Dressing:
- 2 tablespoon balsamic vinegar
- 1 tablespoon sugar
- 2 tablespoons olive oil
- Fresh black pepper to taste
Quick pickled red onion:
- 1 cup white vinegar
- 1 medium red onion – sliced into thin strips or diced
- 1 1/2 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon fresh cracked black pepper
Directions for the quick pickled red onions:
- Heat up vinegar until boiling in a microwave safe dish or in a sauce pan on the stovetop, then pour over red onions in a heat proof jar or bowl and let them sit covered until they turn hot pink. Keep in the refrigerator until you want to use them.
Instructions for assembling the salad:
- Add everything to a big bowl, sprinkle with salt and pepper.
- Whisk together dressing, pour over salad, mix and enjoy.
Here are a few other recipes you may enjoy:
Beet and Mandarin Orange Panzanella Salad
Pear Chicken and Bleu Cheese Salad
Tomato and Avocado Salad
Swiss Chard and Orange Salad
Kale, Peach and Wild Rice Salad
Ingredients
Salad Ingredients:
- 4 heaping handfuls kale – I buy chopped and then give it a good chop again on a cutting board
- 2 peaches – diced
- 1/2 medium red onion- diced and quick pickled recipe below
- 1/2 cup chopped pecans
- 1/2 cup feta crumbles
- 1 cup cooked wild rice you can buy it in the precooked pouch to save time
- Sprinkle of salt
- Fresh black pepper on top
Balsamic Dressing:
- 1 tablespoon sugar
- 2 tablespoons olive oil
- Fresh black pepper to taste
Quick Pickled Red Onions:
- 1 cup white vinegar
- 1 medium red onion – sliced into thin strips or diced
- 1 1/2 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon fresh cracked black pepper
Instructions
Directions for Quick Pickled Red Onions:
- Heat up vinegar until boiling in a microwave safe dish or in a sauce pan on the stovetop, then pour over red onions in a heat proof jar or bowl and let them sit covered until they turn hot pink. Keep in the refrigerator until you want to use them.
Directions for Assembling the Salad
- Add everything to a big bowl, sprinkle with salt and pepper.
- Whisk together dressing, pour over salad, mix and enjoy.
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