Morning made simple

This hearty wild rice harvest salad is packed with delicious, hearty, and healthy ingredients, including shredded Brussels sprouts, pomegranates, pepitas, and red onion. Our Unsweetened Plain Cashewmilk Yogurt Drink is the key ingredient to the tangy and tasty yogurt caper dressing.


  • Salad Ingredients:
  • 1 cup wild rice blend
  • 1 ¾ cups vegetable broth (or water)
  • 3 cups chopped lacinato kale
  • ½ red onion, thinly sliced
  • 5 ounces shredded Brussels sprouts
  • 1 Tablespoon olive oil
  • Salt & pepper to taste
  • ½ cup pomegranate seeds
  • ¼ cup roasted & salted pepitas
  • Caper Yogurt Dressing:
  • ⅓ cup Forager Project Unsweetened Plain Cashewmilk Yogurt Drink
  • 1 ½ Tablespoons lemon juice
  • 1 ½ Tablespoons capers
  • 1 Tablespoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper


  • Add the wild rice mix and vegetable broth to a saucepan. Cove and bring to a boil. Then reduce to a simmer and cook covered for 35-40 minutes until all the liquid has been absorbed and the rice is cooked through.
  • While the rice is cooking, chop the kale, thinly slice the red onion, and shred the Brussels sprouts.
  • Add the oil to a pan and turn to medium heat. Once hot, add the shredded sprouts to the pan and salt & pepper to your liking. Sauté for about 5 minutes until the brussels begin to brown. Remove from the heat and set aside.
  • Lastly, prep the dressing by adding Forager Project probiotic yogurt, lemon juice, capers, olive oil, salt, and pepper to a blender. Blend together until smooth.
  • To assemble the salad add the chopped kale, cooked wild rice, sauteed brussel sprouts, pomegranate, and roasted pepitas to a large bowl. Top with the blended caper yogurt dressing and mix together. Serve & enjoy!