This recipe is perfect for everything - when you have people coming over, when you want to meal prep or when you want a filling and healthy dinner. It is so versatile and delicious. You must try it!

Kale and Wild Rice Salad [Vegan]

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Cooking Time



  • 1 bunch kale – deveined and rough chopped
  • 1 cup wild rice (dry)
  • 1 small butternut squash
  • 2 tablespoons olive oil
  • 3 tablespoons maple syrup
  • 2 shallots – sliced
  • 4 garlic cloves – minced
  • 1/3 cup dried cranberries
  • 1 tablespoon vegan butter
  • salt and pepper to taste
  • 1/2 cup tahini
  • 3 tablespoons maple syrup
  • warm water to thin
  • salt and pepper to taste


  1. Pre heat your oven to 375°F. Peel and slice your butternut squash. Combine with 3 tablespoons maple syrup and 2 tablespoons olive oil. Coat well then season with salt and pepper. Bake for 20 minutes, then flip squash and bake for another 15 minutes
  2. Cook your rice – bring 1 cup wild rice and 2 cups water to a boil. Reduce to a simmer and cover until the water has absorbed. Remove rice and mix with 1 tablespoon vegan butter and the cranberries. Let sit covered until ready to use.
  3. Saute your shallots in 2 tablespoons olive oil until caramelized. Add in your garlic and cook for another 2 minutes until fragrant. Add your kale and cover, letting steam for about  3 minutes, just until kale begins to turn bright green. Uncover and stir all together.
  4. Add rice mixture to kale and mix well. Top mixture with butternut squash and tahini maple dressing!


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