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Kale and Brown Rice Salad with Cherries

Kale and Brown Rice Salad with Cherries


  • 1 cup loosely packed basil leaves
  • 1/2 cup roughly chopped garlic scapes (about 4 scapes), or 1/4 cup young, green garlic
  • 1/2 cup extra virgin olive oil
  • Juice of 1 lemon
  • 1 1/2 tbsp. sugar
  • 1 cup cooked brown rice
  • 2 boneless, skinless chicken breast halves, cooked and torn into bite-sized pieces or 14oz of Tofu cut into bite size pieces
  • Fresh-ground black pepper
  • 1 8 oz. can quartered artichoke hearts, rinsed and drained
  • 2 cups chiffonaded lacinato kale (stems removed, leaves chopped into thin horizontal ribbons)
  • 2 cups cherries, pitted and halved


1. Make the garlic scape dressing: In a food processor, pulse the basil, garlic scapes, olive oil, lemon juice, and sugar until emulsified. Season with salt and pepper to taste.

2. Assemble the salad: In a large bowl, mix together the rice, chicken or tofu, and kale, toss with dressing until well coated. Gently fold in the artichoke hearts, and cherries. Taste and adjust seasoning as necessary. Keep chilled until serving. 

Adapted from Saveur

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