Wild Rice and Kale Salad


I don’t like to waste food. So it’s often that I find myself cleaning out the fridge and instead of throwing things out, I like to see if I can come up with a dish incorporating the leftovers. I’m not going to lie, it doesn’t always work out. This recipe, however, is a result of throwing a bunch of things together and it was absolutely delicious. So delicious, in fact, that I wrote the recipe down so I would be able to recreate it in the future! I had some cooked rice and tofu leftover from a stir-fry, a half bunch of kale, some corn, and I have this jumbo size jar of sun-dried tomatoes I bought at Costco- that place sucks me in every time.

Keep in mind that you could adapt this recipe to use up whatever ingredients you have in your own fridge- cooked quinoa, diced chicken, parsley, fresh tomatoes, baby spinach- you get the idea. Although it’s vegetarian, it’s hearty enough to satisfy any carnivore! The rest of the ingredients are staples in my pantry so without further ado I present you with a wild rice and kale salad made out of leftovers!


Wild Rice and Kale Salad


A ‘kitchen sink’ salad that was made from this and that in the fridge. Full on flavor, this vegetarian salad is a winner and delicious eat warm or at room temperature.


  • 1 tablespoon olive oil
  • 1/4 cup diced onion
  • 2 cups cooked wild rice
  • 1 cup corn, fresh or frozen
  • 2 cups finely chopped kale
  • 1 cup diced cooked tofu
  • 1/4 cup sun-dried tomatoes packed in oil, oil reserved
  • juice from 1/2 lemon
  • 1 clove garlic, crushed
  • 1 teaspoon agave nectar
  • 2 tablespoons reserved oil from sun-dried tomatoes
  • 2 tablespoons olive oil
  • salt and pepper to taste


  1. Heat 1 tablespoon of olive oil in medium saute pan. Add diced onion and cook 3-4 minutes or until soft. Add kale and corn and saute for an additional 5 minutes to wilt kale and heat corn through.
  2. Stir in cooked wild rice, diced tofu, and sun dried tomatoes. Stir occasionally until heated through.
  3. Meanwhile, whisk lemon juice, garlic and agave together in a small bowl. Slowly whisk in reserved oil from sun dried tomatoes and olive oil.
  4. Mix dressing into rice salad and season with salt and pepper.
  5. This can be served either warm or at room temperature.