Orange, Fennel and Wild Rice Salad

Name: Orange, Fennel and Wild Rice Salad
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 12
Ingredients: 500 g carrots, peeled, halved and cut into short batons; 100 g mixed basmati & wild rice; 75 g puy lentils; 3 oranges; 1 large fennel bulb, quartered, cored and thinly sliced; 1 red onion, halved and thinly sliced; 200 g seedless red grapes, halved; 100 g pecans, chopped; 1 large handful parsley, chopped; 1 large handful mint, chopped; 1 tbsp olive oil; 2 tbsp Dijon mustard; 1 lemon, zested and juiced; 1 tbsp maple syrup

This vibrant orange, fennel and wild rice salad is fresh, hearty, and full of texture. Sweet roasted carrots, tender lentils, juicy oranges, and crunchy pecans are tossed in a bright citrus-mustard dressing for a colorful salad that works as a light main or a standout side.

Servings12 Portions

Prep Time45 Mins

Cook Time25 Mins

Difficulty

Easy

Ingredients

carrots, peeled, halved and cut into short batons
500 g
mixed basmati & wild rice
100 g
puy lentils
75 g
oranges
3
large fennel bulb, quartered, cored and thinly sliced
1
red onion, halved and thinly sliced
1
seedless red grapes, halved
200 g
pecans, chopped
100 g
parsley, chopped
1 large handful
mint, chopped
1 large handful
olive oil
1 tbsp
Dijon mustard
2 tbsp
lemon, zested and juiced
1
maple syrup
1 tbsp

Step-by-Step Instructions

Preheat the oven to 200C/180C fan/gas 6, or set an air fryer to 190C. Toss the carrots with the olive oil, salt, and pepper on a large baking tray, then roast for 25 to 30 minutes until tender and lightly caramelized.

Meanwhile, bring 2 large pans of salted water to a boil. Cook the wild rice blend in one pan and the Puy lentils in the other according to the package instructions until just tender. Drain well and spread out to cool slightly.

Finely grate the zest of the oranges into a large bowl. Cut away the peel and pith, then segment the oranges over the bowl to catch all the juice. Set the orange segments aside.

Add the Dijon mustard, lemon zest, lemon juice, and maple syrup to the bowl with the orange zest and juice. Season with salt and pepper, then whisk until the dressing is smooth and well combined.

Add the roasted carrots, cooked rice, cooked lentils, fennel, red onion, grapes, pecans, parsley, and mint to the bowl. Gently toss until everything is evenly coated in the dressing.