Wild Rice Salad with Parsnips, Spinach and Artichokes

Name: Wild Rice Salad with Parsnips, Spinach and Artichokes
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 8
Ingredients: 350 g wild rice; 200 g parsnips, peeled into thin ribbons; 200 g baby spinach, chopped; 300 g chargrilled artichokes in oil, drained and sliced; 2 lemons, juiced; 1 small bunch mint leaves, picked and finely chopped; 8 tbsp olive oil; 2 tbsp Dijon mustard; 2 tsp cumin seeds, crushed; 1 tsp dried oregano

This hearty wild rice salad combines crisp roasted parsnips, tender spinach, and chargrilled artichokes in a bright lemon-mustard dressing. It is fresh, filling, and sturdy enough for lunch boxes, meal prep, or a light vegetarian dinner.

Servings8 Portions

Prep Time25 Mins

Cook Time50 Mins

Difficulty

Easy

Ingredients

wild rice
350 g
parsnips, peeled into thin ribbons
200 g
baby spinach, chopped
200 g
chargrilled artichokes in oil, drained and sliced
300 g
lemons, juiced
2
mint leaves, picked and finely chopped
1 small bunch
olive oil
8 tbsp
Dijon mustard
2 tbsp
cumin seeds, crushed
2 tsp
dried oregano
1 tsp

Step-by-Step Instructions

Cook the wild rice according to the package directions until tender, then drain well. Meanwhile, heat the oven to 200C/180C fan/gas 6. Toss the parsnip ribbons with 2 tbsp olive oil, spread them in a single layer on a parchment-lined baking sheet, and season with salt, pepper, and half of the crushed cumin seeds. Roast for 25-30 minutes, turning once halfway through, until golden and crisp around the edges.

In a large bowl, whisk together the lemon juice, Dijon mustard, remaining cumin seeds, and dried oregano. Slowly whisk in the remaining 6 tbsp olive oil until the dressing is smooth and slightly thickened. Season to taste, then fold in the cooked wild rice while it is still slightly warm so it absorbs the dressing.

Add the chopped spinach, sliced artichokes, and chopped mint to the rice mixture, and toss until evenly combined. Taste and adjust the seasoning if needed. Transfer to a serving bowl and scatter the roasted parsnip ribbons over the top just before serving so they stay crisp.

Chef's Tips

For a slightly lighter salad, reduce the olive oil in the dressing to 4-5 tbsp and add a splash of water to loosen it. Baby kale or arugula can replace the spinach, and feta makes a good addition if you want a saltier finish. Store the salad in the fridge for up to 3 days, but keep the roasted parsnips separate until serving so they do not soften.