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Kale Pomegranate And Wild Rice Salad

  • Author: Amy
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: 3 salads


A delicious plant-based salad with crunchy kale, sweet pomegranate arils, nutty-chewy wild rice, and toasted pecans. All topped with an easy cashew-based (for creaminess) pomegranate dressing. This delicious kale, pomegranate, and wild rice salad makes for a mellow lunch or dinner-side the whole family will love.



6 cups of fresh kale, stems removed

3 cups of wild rice, prepared (see Instant Pot Wild Rice)

Seeds of 1/2 pomegranate

1 cup whole pecans


1/3 cup Vegan Yogurt (I like Kite Hill)

1/3 cup + 1 Tbsp pomegranate juice

1/2 raw cashews

3 tsp apple cider vinegar

1 tsp maple syrup

3/4 tsp salt


  1. Cook the rice: To make wild rice easier, use my recipe for Instant Pot Wild Rice.
  2. Soak: Soak the cashews in boiling hot water for 30 minutes while the wild rice is cooking.
  3. Toast Pecans: Preheat the oven to 350°F, spread out pecans in a single layer, and bake for 5 minutes.
  4. Combine: Combine kale, wild rice, pomegranate seeds, and pecans.
  5. Blend: Blend together (I like using a Magic Bullet) Cashews, pomegranate juice, vinegar, salt, maple syrup, and vegan yogurt.
  • Category: Side Dishes
  • Method: Instant Pot
  • Cuisine: North American

Keywords: wild rice salad recipe, kale salad, wild rice salad, pomegranate salad, pomegranate salad dressing, pomegranate recipe, plant based recipes, vegan, vegan recipes