Cauliflower, Kale & Wild Rice Salad

It has to be a pretty awesome kale salad when your husband tells you that he could eat this every day. Whoa, now that’s some good kale.

Cauliflower, Kale + Wild Rice Salad

This salad has very few components to it, yet has so much darn flavor. I think my favorite part about it is all of the different textures that you get in this dish. You get some crunch from the kale and almonds, and then the earthy heartiness from the cauliflower and the rice. It’s pretty much an ideal combo.

It also helps that the colors in this salad make me so happy. (*cue Pharrell’s new song, “Happy”, and start dancing*)

Kale Salad w  Wild Rice & Cauliflower


Cauliflower, Kale + Wild Rice Salad

This is definitely a salad that I will be making again and again. With its creamy dijon vinaigrette, it is bursting with bright flavor and is packed with so much goodness in every bite. I mean, kale is one of the most nutritious foods on the planet.

And oh yeah, I think that one of the most important things to do to this salad is to massage the kale. Kale is a much more sturdy and bitter green than something like spinach. So if you will just take the time to massage the dressing into the leaves with your fingers, it will soften it up and make it a lot less chewy.

Cauliflower, Kale + Wild Rice Salad

Cauliflower, Kale + Wild Rice Salad

If you aren’t a kale convert yet, please give this salad a try. You won’t be disappointed, I promise. I can not tell a lie.

Cauliflower, Kale & Wild Rice Salad

Yield: Serves 4


  • 1 large bunch of kale, stems removed and chopped
  • 1 head of cauliflower, chopped
  • 3 shallots, thinly sliced
  • 3/4 cup uncooked wild rice
  • 1.5 cups broth or water
  • 1/3 cup slivered almonds
  • 1 tsp paprika
  • 2 tbsp olive oil
  • pinch of salt and pepper
  • For the dressing
  • 2 tbsp veganaise
  • 2 tbsp dijon mustard
  • 2 tbsp red wine vinegar
  • pinch of salt and pepper


  1. Preheat the oven to 400 degrees. Toss the cauliflower, shallot, olive oil, paprika, salt, and pepper together and place on a lined baking sheet. Roast for 30 minutes, until cauliflower is lightly browned.
  2. In the meantime, cook the rice according to package instructions.
  3. While the rice and cauliflower are both cooking, whisk all of the dressing ingredients together and use your hands to massage the dressing into the kale. Set aside and let the kale soften.
  4. When the cauliflower and rice are done cooking, toss the kale, cauliflower, rice and almonds together in a large bowl.
  5. Serve and enjoy!

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