Cherry Salad with Kale and Black Rice
This salad is a nutrient powerhouse featuring chewy black rice, tangy sweet cherries, crisp kale, and a bright citrus-honey dressing. Topped with nuts and optional cheese, it balances textures and flavors: chewy, crunchy, sweet, and tangy — ideal for lunch, dinner, or a festive platter.
⏱️ Time
Prep Time: 10 minutes
Cook Time: 30–35 minutes
Total Time: 40–45 minutes
📝 Ingredients
For the Salad
¾ cup black rice (also called forbidden rice)
1 ½ cups water or vegetable broth
2 cups kale, chopped, tough stems removed
1 cup fresh cherries, pitted and halved (or frozen)
¼ cup toasted almonds or pecans
2–3 tbsp feta or goat cheese (optional)
2–3 green onions, sliced
¼ cup fresh mint or parsley, chopped
For the Citrus-Honey Dressing
3 tbsp olive oil
1 tbsp lemon juice
1 tsp orange juice (optional for extra sweetness)
1 tsp honey or maple syrup
Salt & black pepper to taste
🥣 Instructions
1. Cook the Black Rice
1. Rinse black rice under cold water.
2. Combine with water or broth in a saucepan.
3. Bring to a boil, then reduce to simmer, cover, and cook 30–35 minutes until tender and water is absorbed.
4. Let cool slightly.
2. Prepare the Kale
Massage chopped kale with a pinch of salt for 1–2 minutes to soften and reduce bitterness.
3. Make the Dressing
Whisk together olive oil, lemon juice, orange juice, honey, salt, and pepper.
4. Assemble the Salad
In a large bowl, combine:
- Cooked black rice
- Massaged kale
- Cherries
- Green onions
- Fresh herbs
Drizzle with dressing and toss gently.
5. Add Toppings
Sprinkle with toasted nuts and crumbled cheese (if using).
Serve immediately or chill 10–15 minutes for flavors to meld.
💡 Notes & Tips
Non-spicy: Naturally mild.
Make ahead: Cook rice and prep kale/cherries in advance; toss with dressing before serving.
Extra crunch: Add roasted pumpkin seeds or sunflower seeds.
Optional protein: Add grilled chicken, chickpeas, or tofu for a complete meal.
Cherry substitute: Dried cherries or cranberries work, soak briefly in water for juiciness.
❓ frequently Asked Questions FAQ
Q: Can I use pre-cooked black rice?
Yes, reduce dressing slightly and toss cold or warm rice with kale and toppings.
Q: Can I use other greens instead of kale?
Yes — spinach, arugula, or mixed baby greens work well.
Q: Can I make this vegan?
Yes — skip the cheese or use a plant-based alternative.
🔢 Nutrition information
Calories: 370
Protein: 10g
Carbs: 50g
Fat: 15g
Fiber: 7g