Bobby Flay Kale And Pomegranite Molasses Salad Recipe

I still remember the first time I tasted Bobby Flay’s Kale and Pomegranate Molasses Salad. The vibrant colors danced on the plate, and the aroma was absolutely mouthwatering.

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Prep Time: 30

Cook Time: 2

Total Time: 2 30

Course: Salad

Cuisine: American

Keyword: Bobby Flay Kale And Pomegranite Molasses Salad Recipe

Servings: Servings

Calories: 409kcal

Author: Rebecca Novak

Equipment

Ingredients

For the Wild Rice:

1 1/2 cups wild rice
Kosher salt

For the Pomegranate Molasses Dressing:

1/4 cup white wine vinegar
2 tablespoons pomegranate molasses
1 tablespoon clover honey
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper to taste
1/4 cup extra virgin olive oil

Salad Ingredients:

1/3 cup dried tart cranberries
1 bunch Lacinato kale with stems removed and leaves roughly chopped
4 ounces fresh baby spinach chopped
1 ripe Asian pear cored, halved, and diced
1 1/2 cups overcooked wild rice
1/2 cup lightly toasted walnuts chopped coarsely
1/4 cup crumbled feta cheese
1 tablespoon fresh lemon juice

Instructions

Ready to create this masterpiece? Here’s how you can do it—step by step.

Step 1: Cook the Wild Rice

Start by rinsing the wild rice under cold water. Use a pot with a lid and bring 4 cups of salted water to a boil. Add the wild rice, reduce the heat, and let it simmer for about 45-50 minutes. You want the grains to be tender but firm. Drain any excess water and set it aside to cool.

Step 2: Prepare the Dressing

In a bowl, combine the white wine vinegar, pomegranate molasses, honey, and Dijon mustard. Whisk everything together until it blends nicely.
Gradually add the olive oil while whisking to create a smooth dressing. Season with salt and freshly ground black pepper. It’s essential to taste the dressing and adjust it to your liking. It should strike a balance between sweet and tangy.

Step 3: Assemble the Salad

Take a large bowl and toss the chopped kale, baby spinach, and cooled wild rice. Make sure the greens are coated well. Fold in the diced Asian pear and dried tart cranberries. Add the chopped walnuts and crumbled feta cheese last.

Step 4: Dress the Salad

Drizzle the pomegranate molasses dressing over the salad. Toss gently to ensure everything is coated but don’t overdo it. A gentle hand keeps the textures intact.

Step 5: Serve

Finish with a squeeze of fresh lemon juice right before serving. It brightens up the flavors. Enjoy the salad chilled or at room temperature.

Notes

Massage the Kale: To soften the kale, try massaging it with a little olive oil before mixing. This not only makes it easier to chew but also enhances its flavor.
Wild Rice Tips: If you’re short on time, use pre-cooked wild rice. It saves you that simmering time.
Freshness Counts: Use fresh ingredients whenever possible. They make a world of difference in taste.
Storage: If making ahead, keep the dressing separate until right before serving to prevent sogginess.
Personalize It: Consider adding other elements like roasted butternut squash or crumbled goat cheese for added depth.

Nutrition

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