• 4 cups kale
  • ½ teaspoon salt
  • ½ lemon, juice and zest
  • 2 tablespoons + 1 teaspoon extra virgin olive oil, divided
  • ¼ cup pumpkin seeds
  • ¼ cup orange juice
  • 1 clove garlic, minced
  • salt and pepper, to taste
  • 1 cup cooked wild rice, cooled
  • 2 cups cooked brown rice, cooled
  • 6 ounces blueberries
  • 8 dried apricots, chopped
  • ½ cup pomegranate seeds
  • ¼ cup feta cheese, crumbled (optional)


  • Place the washed, stemmed and cut kale into a large bowl. Sprinkle with salt, lemon juice and zest, add 1 teaspoon olive oil. Massage the kale leaves between your hands until you see the kale turn a dark, shiny green.
  • Toast the pumpkin seeds by placing them in a dry skillet over medium heat. Stir the seeds with a wooden spoon until then begin to puff up and turn slightly golden. Remove the seeds from the heat and set aside to cool.
  • Make the dressing by whisking together the orange juice, olive oil, garlic and salt and pepper.
  • Combine the massaged kale, wild and brown rice, blueberries, apricots, pomegranate seeds and pumpkin seeds in a large bowl. Mix in the dressing.
  • If desired, top with the crumbled feta cheese. Serve immediately.

Nutrition Facts

  • Calories 260
  • Total Fat 11g
  • Cholesterol 10mg
  • Sodium 125mg
  • Carbohydrates 38g
  • Dietary Fiber 4g
  • Protein 8g