Begin by cooking the dry brown rice according to the package instructions. Once finished, fluff the rice with a fork and allow it to cool completely.

To soften the sharpness of the red onion, dice it and soak the pieces in a bowl of cold water for about 5 minutes. After soaking, drain the onions well.

In a large mixing bowl, place the curly kale and drizzle it with olive oil. Using your hands, massage the leaves gently for about 2 minutes until they become tender and vibrant.

With the kale prepared, add the cooled brown rice, diced cucumber, chopped walnuts, panko breadcrumbs, drained lentils, crumbled feta, diced dill pickles, and green onions to the bowl. Gently mix everything together with a spoon.

Drizzle the creamy dill pickle dressing over the combined salad ingredients. Toss everything together thoroughly until well coated with the dressing.