Kale and Pomegranate Salad

So I am new to the kale scene.  I guess that my general dislike of many of the "bitter" greens probably didn't help that.  I was just kinda skeptical.  But mom found this salad and it just sounded too good to not try.

So, on a quiet adventuresome Saturday, NES and I headed to Whole Foods to buy my very first kale.  And pomegranate arils, and feta cheese.  By the way, if you have the option of getting fancy feta cheese, take it.  It is like a completely different cheese: creamier, less crumbly and it melts so much better . . . if you melt it, that is.  

I made the wild rice using an approximate version of LB's method: first you toast the rice in some olive oil with a clove of minced garlic, then cover the rice with no more than two fingers' width of water.  Allow the water to boil, then cover the rice and turn heat to low.  Allow the water to mostly boil away, and test the rice.  If it is done, allow the final water to boil off.  If it is not, then add enough water to cover the rice again, and repeat.  My rice actually came out like rice!  And it smelled amazing while it was cooking.  

Then I just chopped the kale, and tossed everything together.  I used almonds instead of walnuts, but that's just a personal preference.  

I brought it for lunches last week, so I separated it out into separate containers for each day. 

The dressing wasn't exactly what I was expecting -- it was very sweet and not very acidic.  I think next time I'll take one of the tablespoons of honey and replace it with vinegar.  I also replaced the fresh onions or shallots with about 2 tsp. of dried minced onions.  I am trying to be better about eating onions, but not that much fresh onion.  Especially in a salad just for me.

However, I am seriously debating making more for my first week of classes.  It was that good.  And it filled me up until dinner, which is exactly what I want in a lunch! 

Kale, Pomegranate and Wild Rice Salad with Almonds and Feta

slightly adapted from Pinch of Yum

2 cups chopped baby kale

2 cups wild rice, prepared

1 cup pomegranate arils

1/4 cup toasted almonds

1/4 cup feta cheese

Dressing: 

2 tsp. dried minced onion

2 tbsp. olive oil 

2 tbsp. water

2 tbsp. honey (I'll cut it to 1 tbsp. next time)

1/2 tbsp. apple cider vinegar (I'll make it 1 1/2 tbsp. next time)

1/2 tsp. salt

1 squeeze (approx. 1 tsp.) lemon juice 

Prep the salad ingredients, and mix them in a large bowl.  

In a bottle or cruet, mix all the dressing ingredients.  Shake well, until slightly frothy and creamy.

Toss the salad with the dressing just before serving.