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Ekaterina's Wild Rice and Kale Salad

Rated as 4 out of 5 Stars

"Healthy and filling, this salad is perfect for lunch, a light dinner, or party appetizer. Crunchy and sweet with a hint of spice. No need to add salt."
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1 h 33 m servings 389
Original recipe yields 4 servings


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  1. Bring 2 cups water and wild rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook uncovered for 5 minutes.
  2. Bring 1 1/4 cups water and barley to a boil in a saucepan. Cover, reduce heat to low, and simmer until barley is tender, about 30 minutes.
  3. Heat oil in a skillet over medium heat; cook and stir kale until bright green and softened, 3 to 5 minutes.
  4. Mix wild rice, barley, kale, raisins, walnuts, feta cheese, mustard, and black pepper together in a bowl.

Nutrition Facts

Per Serving: 389 calories; 15.9 52.9 12 17 314 Full nutrition

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Really good salad. I used dijon mustard in the dressing, as I don't buy chipotle mustard. I also used all wild rice and mixed greens instead of just kale. The directions say to cook the wild ric...