Warm Brown Rice and Kale Salad with Goat Cheese and Almonds

5 from 2 reviews


  • 4 cups kale (1 bunch) (4 greens)
  • 2 cups COOKED brown rice (4 yellows) (I recommend cooking in chicken or veggie stock)
  • 1/2 cup goat cheese (2 blues)
  • 1/2 cup slivered almonds (2 blues)
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 1/2 teaspoons dijon mustard
  • 1 clove garlic, grated


  1. Cook your rice (I use the quick cooking kind to speed things up), or heat up your left over rice
  2. Remove your kale leaves from the tough, fibrous stems and pile onto your cutting board
  3. Massage the leaves (like you are kneading bread) for 3-5 minutes (this tenderizes the leaves significantly)
  4. To a bowl, add your kale and brown rice (still hot/warm from cooking or microwaving), letting them sit together so the hot rice further softens the kale a bit
  5. Meanwhile, make your dressing
  6. In a bowl, add your balsamic vinegar, olive oil, dijon mustard, and a grated clove of garlic. Whisk until thoroughly combined and season to taste with salt and pepper
  7. Add the goat cheese, almonds, and salad dressing to your bowl with the kale and brown rice
  8. Toss until totally combined and until the dressing has coated everything evenly
  9. Season to taste with salt and pepper