Sautéed Wild Rice, Kale & Chestnut Salad with Cranberry Vinaigrette

This Sautéed Wild Rice, Kale & Chestnut Salad with Cranberry Vinaigrette from Integrative Clinical Nutritionist and Wellness Coach Jennie Miremadi is the perfect holiday side dish. Not only is it nutrient-rich and delicious, unlike most holiday dishes, it is dairy-free, gluten-free, and refined-sugar free, so you can actually feel good after you eat it.

Sautéed Wild Rice, Kale & Chestnut Salad with Cranberry Vinaigrette

Sautéed Wild Rice, Kale & Chestnut Salad with Cranberry Vinaigrette

Cranberry Vinaigrette 

INGREDIENTS

1/4 cup balsamic vinegar
1 cup cranberries
1/4 cup + 2 tbsp. extra-virgin olive oil
1 tbsp. coconut nectar
Himalayan pink salt and ground, black pepper to taste

DIRECTIONS

Add ingredients to Vitamix or other high-speed blender and blend until emulsified.
Adjust salt and pepper to taste.
Set aside for use in Sautéed Wild Rice Salad.

Sautéed Wild Rice, Kale & Chestnut Salad with Cranberry Vinaigrette

Sautéed Wild Rice, Kale & Chestnut Salad

INGREDIENTS

2 cups of organic, cooked, wild rice
5 cups of organic Tuscan kale, chopped and tightly packed
1 cup of organic, whole, roasted & peeled chestnuts, chopped in half
2 tbsp. extra-virgin olive oil
Himalayan pink salt and ground, black pepper to taste
Cranberry Vinaigrette

DIRECTIONS

Add 1 tbsp. olive oil to a sauté pan and cook kale over medium heat until wilted. Next add wild rice, chestnuts, additional 1 tbsp. olive oil, and salt and pepper to taste to kale and sauté for about 5 minutes, or until ingredients are hot and combined. Turn off heat and transfer wild rice-kale-chestnut mixture to a bowl. Let cool.

Once wild rice-kale-chestnut mixture has reached a warm temperature, toss with enough Cranberry Vinaigrette to coat, and adjust salt and pepper to taste. Serve and enjoy!

RELATED RECIPE: Also try Jennie’s Quick Curried Butternut Squash Soup, which would make a tasty addition to your holiday meal.


Connect with Jennie Miremadi: Website // Instagram

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