Kale And Wild Rice Salad With Pickled Cranberries

With its welcome roughage and striking appearance, this salad is well-suited to the Thanksgiving feast.

Serves 6–8

4 ounces (½ cup) wild rice
½ teaspoon koshers salt, plus more as needed
1 medium shallot, finely chopped (about ¼ cup)
1 tablespoon country Dijon mustard
Freshly ground black pepper
3 tablespoons liquid from Pickled Cranberries
3 tablespoons extra-virgin olive oil
1 bunch (about 9 ounces) lacinato kale, stemmed and shredded into thin ribbons
1 cup Pickled Cranberries, drained
4 ounces (½ cup) goat cheese, crumbled
2 ounces (½ cup) toasted pecans, coarsely chopped

1. In a small saucepan, cook wild rice with salt according to package directions. Drain and cool.

2. In a small bowl, stir together shallot, mustard, a pinch of salt and pepper, and pickling liquid. Slowly whisk in oil.

3. Dress kale with about half of the dressing, adding more as needed, and use your hands to massage the dressing into kale for 5 minutes. To serve, lightly toss with wild rice, cranberries, cheese, and pecans. Season with salt and pepper.