Aunt Kathy's Kale Salad

My Aunt Kathy has a CSA from a farm in Massachusetts and made this recipe for my family when they visited them a few weeks ago.  My mom came home raving about it and told me I must put it up!  She made one version with brown rice and it was wonderful, but I only imagine the wild rice takes it up a notch.

  • 2 cups or so of cooked wild rice blend.  (I cook it with bullion in the water and add a Tbs. of butter)
  • 1/3 cup finely chopped red onion
  • 1/3 cup crasins (I chop them up a bit )
  • 1/3 cup raw pumpkin seeds - the green ones  (wait to add till you are about ready to serve)
  • 8-10 kale leaves chopped into bite size pieces


  • 1/3 cup olive oil
  • 1/3  cup red wine vinegar
  • 3 Tbs honey
  • 4 cloves of crushed garlic
  • salt to taste

I massage the chopped kale leaves with some dressing before I mix the rice in with it.  Also, I don’t use all the dressing, start with half and add more if you want.