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Forbidden Black Rice Salad with Cherries, Massaged Kale and Mint

kale salad with Fresh cherries, Black Rice, Haloumi and Mint

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Sylvia Fountaine
  • Prep Time: 15
  • Cook Time: 40
  • Total Time: 55 minutes
  • Yield: 6-8 1x
  • Category: Salad
  • Method: Tossed
  • Cuisine: Moroccan


Kale Salad with fresh cherries, black rice, Haloumi and Mint! A simple summer salad that can be made ahead!


Units Scale
  • 1 C Forbidden black rice, dry
  • 23 cups pitted fresh cherries
  • 2 cups Kale packed
  • 1/4 C red onion -small dice
  • 1 C diced halloumi cheese (optional) or sub-mini mozzerella balls
  • 1/2 cup chopped fresh italian parsley
  • 1/2 cup chopped fresh Mint
  • 2 T red wine vinegar
  • 3 T olive oil
  • 1/2 tsp salt, more to taste and especially if not using halloumi cheese.
  • cracked pepper to taste


  1. Boil 1 C black rice in 4 cups water until tender but not mushy. Drain. Run cold water over it to get rice nice and cold.
  2. Pit 2-3 cups cherries. The more the better 🙂
  3. Place 2 cups ( packed) clean cut up kale ( removing giant stems) in a large bowl. Drizzle with 2 T olive oil and 1/2 tsp salt.  Massage leaves with your hands for a few minutes. Leaves will begin to be more pliable. Baby kale takes less time. Add the rest of the ingredients. Toss, taste for salt. This salad is really good the next day as well. 


  • Calories: 387