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Kale, Brown Rice, and Veggie Salad

Created by Liz Weiss, MS, RDN
Makes 6 Servings (1 cup each)


  • 4 cups packed baby kale or baby spinach, roughly chopped Option: Set half the leaves aside and keep them whole.
  • 2 cups cooked brown rice or other whole grain
  • 3 green onions, trimmed and thinly sliced
  • 2 celery stalks, trimmed and thinly sliced
  • 1 large orange bell pepper, cut into 1/2-inch dice, about 1½ cups
  • ½ cup fresh parsley, roughly chopped
  • ½ cup toasted pecans, roughly chopped
  • ½ cup dried cranberries or raisins
  • ¼ cup extra virgin olive oil
  • Zest of half a lemon
  • 2 tbsp lemon juice
  • 2 tsp Dijon mustard
  • 1 small garlic clove, minced
  • ½ tsp kosher salt
  • A few pinches/teaspoon black pepper
  • Drizzle of honey


  • Place the kale, rice, onions, celery, bell pepper, parsley, pecans, and cranberries in a large bowl and stir to combine.
  • To make the dressing, place the oil, lemon zest, lemon juice, mustard, garlic, salt, pepper, and honey in a small container with a tight-fitting lid, and shake to combine.
  • Pour the dressing over the salad and stir to combine. Season with additional salt and pepper to taste.