Cabbage, Chard and Pesto-Rice Salad with Citrus, Spiced Pecans, Feta and Honey-Balsamic Dressing

Category: 

Serves 4 • Photography by Casey Woods

Recipe courtesy of Farmhouse Delivery Chef Matt Taylor

Easy

Cabbage, Chard and Pesto-Rice Salad with Citrus, Spiced Pecans, Feta and Honey-Balsamic Dressing

Ingredients

For 1 Batch(es)

For the dressing:

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh-cracked black pepper

For the salad:

  • 8 cups water
  • 1 tablespoon salt
  • 1 cup uncooked brown rice
  • 1 small purple cabbage, washed, core removed
  • 1 bunch rainbow or Swiss chard, washed
  • 2 medium grapefruits or oranges, rinsed
  • 1 tablespoon olive or vegetable oil
  • 1/2 cup pesto, homemade or store-bought, stirred well
  • 1/3 cup crumbled feta cheese (or other soft cheese)
  • 1/4 cup spiced pecans, chopped
  • Honey-balsamic dressing
  • Sea salt and fresh-cracked black pepper, to taste

Cabbage, Chard and Pesto-Rice Salad with Citrus, Spiced Pecans, Feta and Honey-Balsamic Dressing Directions

  1. For the dressing: Combine all the ingredients in a jar with a fitted lid. Shake until ingredients are well mixed.
  2. For the salad: Bring the water to a boil in a large saucepan, then add the salt and brown rice. Boil, stirring occasionally, for 35 to 40 minutes, until the rice is tender. Drain the rice well and return to the pan. Keep covered until ready to serve.
  3. While the rice is cooking, shave or slice the cabbage into very thin strips and set aside. Remove the stems from the chard leaves, then thinly slice the stems and roughly chop the leaves into 1- to 2-inch pieces and set aside.
  4. Remove the rind and white pith from the oranges or grapefruits by first trimming the ends—cutting just deep enough to expose the flesh. Set the fruit on either of the cut ends to stabilize and use a sharp knife to cut downward, following the shape of the fruit. Cut just deep enough to remove the rind and white pith, without removing too much of the flesh.
  5. After removing the rind and pith, cut the fruit in half, and then cut each half into ½ inch-thick half-moons. Chop the half-moons into bite-sized pieces. Remove the seeds and set the citrus slices aside.
  6. Place a sauté pan over medium heat and add the oil and the chopped chard stems. Sauté for 3 minutes, then add the leaves and cook another 5 to 7 minutes, until the leaves are wilted. Turn the heat off and drizzle with ¼ cup of the honey-balsamic dressing. Toss with tongs, season with salt and pepper to taste, and set aside.
  7. Fold the pesto into the rice and season with salt and pepper, to taste. Transfer the dressed rice to a serving bowl, top with the sautéed chard, shaved cabbage, fruit slices, crumbled feta cheese and spiced pecans. Drizzle additional honey-balsamic dressing over the salad, to taste, and serve.

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