Crispy Rice Kale and Cranberry Salad

Shanthi Appelo, MS, RD

| 1 min read

Crispy rice salads are trending all over social media. This one isa fall-inspired take with nutrient-dense kale, sweet-tart cranberries and a thyme vinaigrette. The addition of dried cranberries gives a pop of sweetness, while the crispy rice adds texture and crunch without touching a deep fryer.

Total Time:

50 minutes

Prep Time:

10 minutes

Cooking Difficulty:

Medium

Serving Amount
Ingredients
  • 2 cups cooked and cooled jasmine rice

  • 212 Tbsp. olive oil

  • 1 Tbsp. low-sodium soy sauce

  • 3 Tbsp. olive oil

  • 2 Tbsp. red wine vinegar

  • 2 Tbsp. orange juice

  • 1 tsp. thyme

  • 2 tsp. Dijon mustard

  • 1 tsp. minced shallot

  • 1 garlic clove, minced

  • 1 tsp. honey

  • salt and pepper to taste

  • 2 bunches kale, ribs and stems removed

  • 13 cup dried cranberries

  • 12 English cucumber, chopped

  • 4 ounces goat cheese

  • 13 cup sliced raw almonds

Instructions
  • Step 1

    Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper.

  • Step 2

    Mix rice with olive oil and soy sauce, then spread a thin layer on prepared baking sheet.

  • Step 3

    Roast for 40 minutes, tossing every 10-15 minutes, until crispy. Remove from oven and let cool slightly.

  • Step 4

    Prepare the salad dressing. In a jar, add olive oil, red wine vinegar, orange juice, thyme, Dijon mustard, shallot, garlic and honey. Shake vigorously and add salt and pepper to taste. Shake again before adding to salad.

  • Step 5

    Prepare the salad. Add kale and the dressing and massage for 20 seconds. Then add dried cranberries, cucumbers, goat cheese, almonds and the crispy rice. Toss lightly and serve.

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