Apple Kale and Wild Rice Thanksgiving Salad

Ingredients

• 1 1/2 cups wild rice (285 g)
• 6 cups water (1440 g)
• 1 teaspoon salt (6 g)
• 1 bunch kale, stemmed (300 g)
• 1 apple, sliced (180 g)
• 3/4 cup cranberries (98 g)
• 3/4 cup pecans (85 g)
• 1/2 cup parsley (30 g)
• 3 tablespoons apple cider vinegar (45 g)
• 1 tablespoon Dijon mustard (15 g)
• 1 tablespoon maple syrup (20 g)
• 1 small shallot, grated (35 g)
• 5 tablespoons olive oil (70 g)
• 1 teaspoon thyme leaves (1 g)

Instructions

1. Cook rice until it splits. Simmer wild rice in salted water for 40 to 45 minutes, or follow its package timing. Begin checking early. The grains should split along their length and feel tender with a chewy center, not burst into soft curls.
2. Massage kale with restraint. Whisk cider vinegar, mustard, maple syrup, shallot, salt, pepper, and olive oil. Add half to the kale and massage for about 1 minute, stopping when the ribbons turn glossy deep green but still hold volume.
3. Dress the drained rice. Shake the cooked rice thoroughly in a fine sieve, then spread it briefly on a pan so trapped moisture escapes. While warm, fold it through the kale with another portion of dressing and let.
4. Add crisp and chewy accents. Cut apple into thin bite-size pieces and fold them in with dried cranberries, toasted pecans, parsley, and thyme. Use a broad spoon and lift from underneath so the dressed kale does not collect in a dense mat.
5. Balance and plate widely. Taste a bite containing rice, kale, and apple. Add reserved dressing only if the grains seem dry. Spread on a wide white platter, turn several apple skins upward, and finish with a small handful.

Notes

• Use the dish-specific texture cue at every stage instead of relying on minutes alone for Apple Kale and Wild Rice Thanksgiving Salad.
• Keep ingredient sizes close but naturally varied so cooking stays even and the final arrangement remains relaxed.
• Store or make ahead exactly as described above, label containers with dates, and finish visible garnish shortly before serving.

Nutrition Facts