How to make low carb wild rice and kale salad

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Despite what its name suggests, wild rice isn't actually rice, but rather a member of the grass family. Cooked like rice, however, it takes on a nutty, delicious flavor, and to top it all off, it boasts far fewer carbs than either white or brown rice. In the recipe below, it forms the base of a delicious salad featuring tons of great flavors and colors.
For this recipe, you'll toss warm wild rice with roasted butternut squash, strawberries, and raw kale. Once massaged with a vinaigrette and tossed with the rice, some of the edge of the raw kale is taken off, making it tender and super tasty. Serve warm or cold for a tasty lunch or dinner.
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Cooktop Cove
Warm Wild Rice and Kale Salad`
4
20 minutes
30 minutes
50 minutes
2 cups wild rice
1/2 butternut squash, peeled and cut into 1-inch cubes
1 tablespoon olive oil
1 teaspoon salt
1/4 cup extra-virgin olive oil
1/8 cup balsamic vinegar
1 tablespoon Dijon mustard
1 shallot, peeled and roughly chopped
1 teaspoon salt
1/2 teaspoon black pepper
10 leaves kale, deribbed and cut into ribbons
1/2 red onion, thinly sliced
1 cup of strawberries quartered
4 ounces goat cheese
Preheat the oven to 400 degrees Fahrenheit.
Cook the wild rice according to package directions. Meanwhile, toss the butternut squash with the oil and salt. Spread on a baking sheet and roast for 20 minutes, or until golden brown. Set aside.
Put the oil, vinegar, mustard, shallot, salt, and pepper in a blender or bullet, and blend until smooth.
When the rice is about a minute away from being fully cooked, drain and toss with half of the dressing. Set aside.
Place the kale in a bowl and drizzle with about half of what remains of the dressing. Massage the dressing into the kale with your fingertips for about a minute.
In a large serving bowl, toss together the dressed kale, squash, onion, and dressed rice.
Sprinkle the strawberries and goat cheese on top. Serve warm or cold.
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