Orange, fennel & wild rice salad

A plate of food Vegetarian Salad Recipes

Preparation and cooking time

  • Prep:45 mins
  • Cook:25 mins
  • Easy
  • Serves 8 – 12

Use up leftover roasted veg from Christmas dinner, nuts and citrus fruits in this light, bright and fresh rice salad – perfect for a Boxing Day buffet

Nutrient Unit
kcal 332
fat 17g
saturates 2g
carbs 34g
sugars 17g
fibre 8g
protein 7g
salt 0.6g
Related:
Broccoli salad

Ingredients

  • 500g carrots we used purple and orange ones), peeled, halved and cut into short batons on an angle
  • 1 tbsp olive oil
  • 100g mixed basmati & wild rice
  • 75g puy lentils
  • 3 oranges
  • large fennel bulb , quartered, core removed, thinly sliced
  • 1 red onion , halved and thinly sliced
  • 200g seedless red grapes , halved
  • 100g pecans , chopped
  • large handful parsley , chopped
  • large handful mint , chopped
Related:
Healthy potato salad

For the dressing

  • 2 tbsp Dijon mustard
  • zest and juice 1 lemon
  • 4 tbsp olive oil
  • 1 tbsp maple syrup

Method

  • STEP 1

Heat oven to 200C/180C fan/gas 6. Toss the carrots, oil and some seasoning on a large baking tray. Cook for 25-30 mins until tender. While the carrots cook, fill 2 large pans with salted water and bring to the boil. Add the rice to one pan and the lentils to the other. Cook following pack instructions, or until just cooked, then drain and set aside to cool.

  • STEP 2
Related:
Tomato, burrata & broad bean salad

Zest the oranges over a large bowl. Cut away the peel and pith, then cut along each piece of membrane to remove the segments, catching any juices in the bowl. Set the segments aside. Add the ingredients for the dressing to the orange zest and juice, season and whisk.

  • STEP 3

When the carrots have cooled a little, add to the dressing with the remaining salad ingredients, including the cooked rice, lentils and orange segments. Toss together and serve on a big platter.

Related:
Broad bean, barley & mint salad
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