This Warm Kale and Brown Rice Salad is a nourishing, flavor-packed dish that’s perfect for meal prep, easy lunches, or a wholesome side. Tender kale, hearty brown rice, crunchy almonds, and sweet dried cranberries come together with a simple homemade vinaigrette for the perfect balance of textures and flavors. It’s a simple yet satisfying dish that I come back to time and time again!
Why You’ll Love This Kale and Brown Rice Salad
Served warm, this salad feels comforting and satisfying while still being light and nutrient-dense—ideal for busy families looking for healthy, delicious meals.
- Warm and comforting, yet fresh
- Packed with fiber and nutrients
- Perfect for meal prep
- Sweet + savory flavor balance
- Easy to customize
It’s a simple way to turn everyday ingredients into something truly delicious!
Tips for the Best Kale Salad:
- Massage raw kale with a little oil if you prefer it softer.
- Use warm rice to help absorb the dressing better.
- Toast nuts for deeper flavor and crunch.
- Adjust sweetness by adding more or less honey.
Easy Variations:
Add Protein
- grilled chicken
- chickpeas
- salmon
Add More Veggies
- roasted sweet potatoes
- carrots
- Brussels sprouts
Swap Grains
- quinoa
- farro
Storage Tips:
Refrigerator:
Store in an airtight container for up to 4 days.
Reheat:
Warm gently or enjoy cold.
More Delicious Kale Recipes:
- Chopped Kale Salad
- Crispy Baked Kale Chips
- Kale Pesto Pizza Rolls
- Super Kale Pops
- Massaged Kale Salad with Apples and Feta
Warm Kale and Brown Rice Salad
This Warm Kale and Brown Rice Salad is a nourishing, flavor-packed dish that’s perfect for meal prep, easy lunches, or a wholesome side.
Servings: 4
Ingredients
- 1 cup uncooked brown rice or 3 cups cooked
- 1 tbsp olive oil
- 4 cups kale, packed stems removed and chopped
- 1/3 cup sliced almonds
- 1/3 cup dried cranberries
Homemade Vinaigrette
- 3 tbsp olive oil
- 1 1/2 tbsp apple cider vinegar or lemon juice
- 1 tsp dijon mustard
- 1 tsp honey or maple syrup
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook brown rice according to package instructions. Fluff with a fork and keep warm.
- In a dry skillet over medium heat, toast sliced almonds for 2–3 minutes until golden and fragrant. Set aside.
- In a large skillet, heat 1 tablespoon olive oil over medium heat.Add chopped kale and cook for 3–5 minutes until wilted and tender.
- In a small bowl, whisk together the olive oil, vinegar or lemon juice, Dijon mustard, honey, salt and pepper.
- In a large bowl, combine the warm brown rice, sautéed kale, and dried cranberries. Pour vinaigrette over and toss to combine.
- Top with toasted almonds and serve warm.
Notes
- Massage raw kale with a little oil if you prefer it softer.
- Use warm rice to help absorb the dressing better.
- Toast nuts for deeper flavor and crunch.
- Adjust sweetness by adding more or less honey.
