Wild Rice and Asparagus Salad

Add a little spunk to your wild rice kale salad with fresh asparagus and the sass of a light and flavorful apple cider dressing. You will love this medley of vegetables.

Wild rice is one of my favorite types of grains. I love the nutty flavor and the incredible health benefits such as high-fiber content. It’s rich in nutrients which offers sustained energy for our bodies. Of course, the main star of the salad is kale, which is still one of my favorite greens. Sometimes I find when I am eating out at a restaurant, the kale is very chewy and it’s hard to swallow. When I de-stem my kale and chop it into fine pieces, I then squeeze the juice of an entire lemon over it and massage the lemon into the kale leaves. This allows the kale to soften while giving an extra boost of nutrients to the salad.

I love making asparagus salads when they come into season. These little spears are actually packed with minerals, vitamins, protein, and fiber. If you have leftover salad dressing, pour it into a sealed container and it will last up to a week or more in the fridge. I love doubling up recipes because I know I’ll use it later!


Wild Rice and Asparagus Salad

Prep Time
Total Time


  • 1 bundle kale, de-stemmed and chopped finely
  • 1 lemon, juiced
  • ½ cup radishes, sliced thinly
  • ½ cup wild rice, cooked
  • ¼ cup matchstick carrots
  • ¼ cup raw almond pieces
  • 2 tablespoons dried cranberries
  • 1 bundle asparagus


  • ¼ cup apple cider vinegar
  • 1/3 cup olive oil
  • 1 tablespoon Dijon mustard
  • 2 tablespoons agave
  • 2 tablespoons fresh lemon juice
  • ½ garlic clove, minced
  • Salt and pepper to taste


  1. Bring a pot of water to a boil. Add ½ rice and 2 ½ cups of water. Add a touch of salt. Bring to a boil then reduce heat. Cover with lid and let cook until tender (around 30 minutes). 
  2. Preheat oven to 350 degrees.
  3. Add fresh asparagus to a parchment paper-lined baking tray. Drizzle with a touch of olive oil and salt. Cook for 15 minutes
  4. Once asparagus is done cooking, remove and set aside.
  5. In a medium bowl add chopped kale and lemon juice. Let this sit for 5 minutes.
  6. In a large bowl add chopped kale, radishes, wild rice, carrots, almond and dried cranberries
  7. In a small bowl add all dressing ingredients. Whisk very well until.
  8. Add dressing ¼ cup of dressing. Mix well and top with asparagus

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