Walnut oil amps up the nutty notes of wild rice in this simple, hearty salad. With apples, dried cranberries and pomegranate seeds, it is practically bursting with fall flavor, but feel free to add or substitute other seasonal fresh or dried fruit as you like. You might even go a little wild and serve it warm, with butternut squash, sautéed apples, caramelized onion and toasted nuts.
Rinse the rice under cool water until the water runs clear. Drain.
Place the rice in a large saucepan and add enough water or chicken stock to cover by about an inch. Bring to a boil over medium-high heat, then reduce heat to a simmer. Cover and cook 25-30 minutes, until the rice is fluffy and all the liquid has been absorbed. Stir in the kale and set aside to cool.
In a large serving bowl, whisk the olive and nut oils with the lemon juice. Add the diced apple, dried fruit and pomegranate seeds and toss to coat. Add the rice mixture and toss again to combine. Season to taste with salt and pepper and serve.