Parsnip, Spinach, Artichoke & Wild Rice Salad Recipe

Introduction

This vibrant Parsnip, Spinach, Artichoke & Wild Rice Salad is a delicious and nutritious combination of textures and flavors. With tender wild rice, roasted parsnips, fresh spinach, and tangy artichokes, it makes a perfect light lunch or a hearty side dish.

Ingredients

• 350g wild rice (use a mixture, or black rice works well)
• 200g parsnips (about 2 medium), peeled and cut into thin ribbons using a vegetable peeler
• 8 tbsp olive oil
• 2 tsp cumin seeds, crushed
• 2 lemons, juiced
• 2 tbsp Dijon mustard
• 1 tsp dried oregano
• 200g baby spinach, chopped
• 300g chargrilled artichokes in oil, drained and sliced
• small bunch of mint, leaves picked and finely chopped

Instructions

1. Step 1: Cook the wild rice according to the package instructions, then drain well and set aside.
2. Step 2: Preheat your oven to 200°C (180°C fan/gas mark 6). Toss the parsnip ribbons with 2 tablespoons of olive oil, season with salt and pepper, and sprinkle half of the crushed cumin seeds over them.
3. Step 3: Arrange the parsnips in a single layer on a baking sheet lined with baking parchment. Roast for 25-30 minutes, stirring halfway through, until they are golden and crisp.
4. Step 4: In a large bowl, whisk together the lemon juice, Dijon mustard, remaining cumin seeds, and dried oregano. Continue whisking while slowly adding the remaining 6 tablespoons of olive oil until the dressing is thick and emulsified. Season well with salt and pepper.
5. Step 5: Add the cooked wild rice to the bowl and stir well to coat evenly with the dressing.
6. Step 6: Gently fold in the chopped spinach, sliced chargrilled artichokes, and chopped mint. Taste and adjust the seasoning if needed.
7. Step 7: Just before serving, scatter the roasted parsnip crisps over the salad for a lovely crunch.

Tips & Variations

• For extra protein, add some toasted pine nuts or chickpeas to the salad.
• Swap the wild rice for quinoa or brown rice if preferred; cooking times may vary.
• Use fresh lemon juice for the dressing to brighten the flavors.
• Try adding crumbled feta or goat cheese for a creamy contrast.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the roasted parsnip crisps separate and add them just before serving to maintain their crispness. The salad is best enjoyed cold or at room temperature. Reheat is not recommended, as the fresh ingredients may wilt.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad a day in advance but keep the roasted parsnips separate until ready to serve to preserve their texture.

What can I use instead of chargrilled artichokes?

If you can’t find chargrilled artichokes, marinated or canned artichoke hearts drained well are a good substitute and will still add great flavor.

Parsnip, Spinach, Artichoke & Wild Rice Salad Recipe

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★★★★★

4.7 from 93 reviews

A vibrant and wholesome Parsnip, Spinach, Artichoke & Wild Rice Salad featuring roasted parsnip ribbons, nutty wild rice, tangy lemon-mustard dressing, and fresh herbs, perfect as a light meal or side dish with Mediterranean-inspired flavors.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 350g wild rice (use a mixture, or black rice works well)
• 200g parsnips (about 2 medium), peeled and cut into thin ribbons using a vegetable peeler
• 8 tbsp olive oil
• 2 tsp cumin seeds, crushed
• 2 lemons, juiced
• 2 tbsp Dijon mustard
• 1 tsp dried oregano
• 200g baby spinach, chopped
• 300g chargrilled artichokes in oil, drained and sliced
• small bunch of mint, leaves picked and finely chopped
• Salt and freshly ground black pepper, to taste

Instructions

1. Cook the wild rice: Prepare the wild rice according to the package instructions, usually by boiling it in water until tender. Once cooked, drain well and set aside to cool slightly.
2. Roast the parsnips: Preheat your oven to 200°C (180°C fan)/Gas mark 6. Toss the peeled and ribboned parsnips with 2 tablespoons of olive oil, season with salt and pepper, and sprinkle with half of the crushed cumin seeds. Arrange them in a single layer on a baking sheet lined with parchment paper. Roast for 25-30 minutes, stirring halfway through, until the parsnips are golden brown and crisp.
3. Make the dressing: In a large bowl, whisk together the lemon juice, Dijon mustard, remaining cumin seeds, and dried oregano. Slowly drizzle in the remaining 6 tablespoons of olive oil while whisking continuously to create a thick, emulsified dressing. Season generously with salt and pepper.
4. Combine salad components: Add the cooked wild rice to the dressing and toss to coat evenly. Then fold in the chopped baby spinach, sliced chargrilled artichokes, and finely chopped mint leaves. Taste and adjust seasoning if needed.
5. Serve: Just before serving, scatter the roasted parsnip crisps on top of the salad to add a crunchy texture and a burst of flavor.

Notes

• You can substitute black rice for wild rice if unavailable; it provides a similar texture and flavor.
• For extra protein, consider adding some toasted nuts or seeds like almonds or pumpkin seeds.
• The salad can be served warm or at room temperature, making it ideal for meal prep or picnics.
• If you prefer a milder cumin flavor, toast the seeds lightly before crushing.
• To keep the parsnips crispier, add them just before serving rather than mixing them into the salad.

Keywords: wild rice salad, parsnip salad, roasted parsnips, spinach salad, artichoke salad, Mediterranean salad, healthy salad, vegetarian recipe