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    Home » Blog » Recipes » Salad

    Published: Nov 3, 2017 · Modified: Oct 20, 2023 by Rezel Kealoha · This post may contain affiliate links · 2 Comments

    Crispy Kale Wild Rice Squash Salad

    Jump to Recipe Print Recipe

    Who has started thinking about Thanksgiving already?  I have and this Crispy Kale Wild Rice Squash Salad its the perfect side to serve.  It has all the fall produce and flavors in one bite.  While it may have quite a few steps, the labor is so worth it in the end.

    Don't forget to tag me and use #rezelkealoha on Instagram when you make it.  Happy cooking!

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    Crispy Kale Wild Rice Squash Salad

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    Servings: 4 People
    Author: Rezel Kealoha

    Ingredients

    • 1 Head Kale
    • 1 Cup Wild Rice
    • 2 Cups Vegetable Stock
    • 2 Tablespoon Ghee
    • 1 Piece Shallot sliced thinly
    • ½ Cup Hazlenuts
    • 5 Leaves Sage sliced thinly
    • 2 Cloves Garlic crushed and minced
    • 3 Pieces Delicata Squash
    • ¼ Cup Olive Oil
    • 2 Tablespoons Apple Cider Vinegar
    • Pink Himalayan salt
    • Freshly Ground Pepper

    Instructions

    Crispy Kale

    • Prepare kale first by cutting the leaves off the stalk and wash and dry thoroughly. Place all the dried kale on a baking sheet and bake for 20 minutes at 300 degrees. Once done set aside to cool.

    Roasted Delicata Squash

    • Pre-heat the oven to 350 degrees. Wash the squash and cut in half to take out the seeds. Then cut into moon shapes about 1 cm each. Place on a baking sheet and drizzle with olive oil to coat and season with salt and pepper. Bake for 30 minutes and set a side.

    Wild Rice

    • Place wild rice, vegetable stock and ghee in a rice cooker and select the brown rice cooking option. If you are making it on a stove top place in a sauce pan on medium heat until it boils and then cover and leave to simmer for about 30 minutes. Once the rice is done fluff with a fork and set aside.
    • Place the sliced shallots in a saute pan with 1 tablespoon of olive oil and cook on medium heat until it's browned. Add in the Hazelnuts and cook for a further 5 minutes then add in the garlic and sage. Once the sage releases it's aroma add in the remaining ghee and the wild rice. Cook for 5 minutes to infuse all the flavors into the rice and set aside.

    Vinaigrette

    • Place the remaining garlic, olive oil and vinegar in a small bowl and stir together until completely mixed. Season with salt and pepper. Set aside.

    To Serve

    • Place Kale on a platter and drizzle 1 tablespoon of the vinaigrette and massage into the kale. Place wild rice on top followed by the squash. Garnish with the remaining sage leaves and serve the extra vinaigrette on the side.
    Did you enjoy making it? I would love to see it! Tag me on Instagram @rezelkealoha with the #rezelkealoha!

    More Salad

    • Lumpiang Hubad (Lumpia Salad Bowl)
    • Mushroom Sisig
    • Pancit Salad Bowl
    • Kare Kare Salad

    Reader Interactions

    Comments

    1. endofthefork.com says

      November 10, 2017 at 12:05 pm

      I was looking for a crispy kale recipe - I love all the ingredients here, and that you use ghee! Printing this and going shopping! thanks

      Reply
    2. Stephanie Simmons says

      November 11, 2017 at 12:37 am

      This looks so yummy! Could even be a great side for Thanksgiving 🙂

      Reply
    5 from 1 vote (1 rating without comment)

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    Hi! I'm Rezel and I am here to guide you on how to use those Filipino ingredients you have in a fresh new way. As a fellow home cook, the focus is easy to make recipes with lots of Filipino flavor. You will find a mix of reimagined Filipino Recipes along side traditional recipes on our site.

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