Ingredients:
1 cup pomegranate arils
2 cups baby kale, roughly chopped
1-1/2 cup wild rice, cooked and cooled
1/4 cup toasted walnuts, chopped
1/4 cup feta (optional)
1/4 cup shallot, minced
2 tablespoons olive oil
2 tablespoons honey
1/2 tablespoon apple cider vinegar
juice of 1/2 lemon
salt
Toss pomegranate, kale, wild rice, and feta. Combine remaining ingredients in a jar and toss with the salad just before serving.
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