This salad is so beautiful to look at, and packed with deliciousness in every bite.  The contrasting textures work so well together – a meal in a bowl but also an amazing side to pretty much any barbecue.  Take it to a potluck and watch it disappear!

We were delighted when Tory produced this deliciously colorful salad.

1 1/2 cups wild rice
1 cup raw pecans
6 large kale leaves
3 T walnut, pecan or vegetable oil
1T brown rice vinegar
2t brown sugar
1/2 tsp fine sea salt
1/2 tsp freshly ground black pepper
1 red or yellow bell pepper, cored, seeded and chopped
4 green onions, finely chopped
1 cup fresh blueberries

Bring a large pot of salted water to a boil. Add the wild rice and cook until tender to the bite, about 45 minutes. Drain, rinse with cold water and set aside to cool.

Meanwhile, preheat the over to 350F. Lay the pecans in the single layer on a rimmed baking sheet and bake until toasted, about 10 mins. Watch carefully or set your timer – they go from golden brown to burnt in the blink of an eye! Let the pecans cool, then roughly chop them, set aside.

Trim and discard the thick stems form the kale, then chop the leaves.  Use your hands to massage and squish handfuls of the leaves until they soften and turn a darker shade of green, set aside.

In a large mixing bowl, whisk together the oil, vinegar, brown sugar, salt and pepper.  Add the cooked rice and toss to coat.  Add the kale, bell pepper and green onions and toss again.

At this point the salad can be kept, covered and chilled for up to 2 days.

Add the blueberries, and pecans just before serving.