Every week I prepare one giant salad for my weekday lunches. I’ve been determined to eat healthier and shed off those extra pounds; prepping my salad ingredients at the beginning of the week has been one successful way of doing so. Of course, this also means that I have to make one great salad so I won’t get bored of it by day 2. I’ve done at least ten different salads by now and wanted something different so I went with a kale and wild rice bowl for this week instead. This bowl doesn’t have as many leafy greens as a salad would, but the flavors from the fruits and toasted almond dressing really make this salad flavorful. Toss together sauteed kale with fresh apples, muscat grapes, toasted almonds, and crumbled feta with wild rice for a healthy but very satisfying meal!
**Helpful tips and common mistakes
What’s great about this kale and wild rice bowl is that you can throw everything together and just reheat it when serving later in the week. Just make one large batch on Sunday and you’re set for all lunches!
This bowl is not particularly difficult to prepare since there isn’t much cooking required. When sauteing the kale, keep the fire on low and take your time. Kale is a tough bitter green and needs time to soften up. I’ve had sauteed kale at restaurants that weren’t cooked long enough and were too fibrous to enjoy – not what you want!
For the rice, I used brown rice and wild rice, but you can stick to just brown rice if you prefer. As for the grapes, I threw in some muscat grapes, an intensely sweet and juicy grape. If you’re not a fan of feta, use goat cheese or brie, as long as it’s creamy, it’ll do the job!
Serve this bowl as is or top it with chicken, beef or shrimp for those meat-lovers.
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