Parsnip, Spinach, Artichoke & Wild Rice Salad Recipe

Introduction

This vibrant Parsnip, Spinach, Artichoke & Wild Rice Salad is a delightful combination of textures and flavors. Roasted parsnip ribbons add a crisp touch to the nutty wild rice, complemented by tender spinach and tangy chargrilled artichokes. It’s a refreshing and wholesome salad perfect for any season.

Ingredients

• 350g wild rice (use a mixture, or black rice works well)
• 200g parsnips (about 2 medium), peeled and cut into thin ribbons
• 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.
2. Step 2: Preheat the oven to 200°C (180°C fan/gas mark 6). Toss the parsnip ribbons with 2 tablespoons of olive oil, season lightly, and sprinkle with half the crushed cumin seeds. Spread evenly on a baking sheet lined with parchment paper.
3. Step 3: Roast the parsnips 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. Slowly whisk in the remaining olive oil until the dressing thickens. Season well with salt and pepper.
5. Step 5: Stir the cooked wild rice into the dressing until fully coated.
6. Step 6: Fold in the chopped spinach, sliced artichokes, and chopped mint. Adjust seasoning to taste.
7. Step 7: Serve the salad topped with the roasted parsnip ribbons for a crisp finish.

Tips & Variations

• Try adding toasted nuts like walnuts or almonds for extra crunch and flavor.
• Use fresh lemon zest in the dressing for a brighter citrus note.
• Substitute baby kale or mixed salad greens for the spinach if preferred.
• For a vegan option, ensure the Dijon mustard and artichokes are free from animal products.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the roasted parsnip ribbons separate and add them just before serving to maintain their crispness. Reheat the rice mixture gently if desired, but this salad is best enjoyed chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different grain instead of wild rice?

Yes, you can substitute with black rice, brown rice, or even quinoa for a different texture and flavor profile.

How do I keep the parsnip ribbons crispy?

Roast the parsnips until golden and crisp, then store them separately from the salad. Add them just before serving to prevent them from becoming soggy.

Parsnip, Spinach, Artichoke & Wild Rice Salad Recipe

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★★★★★

4.4 from 50 reviews

A vibrant and nutritious salad combining earthy roasted parsnips, tender spinach, tangy chargrilled artichokes, and nutty wild rice, all brought together with a zesty lemon, mustard, and cumin dressing. Perfect as a light lunch or a flavorful side dish.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad

• 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
• 200g baby spinach, chopped
• 300g chargrilled artichokes in oil, drained and sliced
• small bunch of mint, leaves picked and finely chopped

Dressing and Seasoning

• 8 tbsp olive oil
• 2 tsp cumin seeds, crushed
• 2 lemons, juiced
• 2 tbsp Dijon mustard
• 1 tsp dried oregano
• Salt and pepper, to taste

Instructions

1. Cook the Rice: Cook 350g of wild rice following the package instructions until tender, then drain well and set aside to cool slightly.
2. Roast the Parsnips: Preheat the oven to 200°C (180°C fan) or gas mark 6. Toss the peeled and ribbon-cut 200g parsnips with 2 tablespoons of olive oil, season with salt and pepper, and sprinkle with half of the crushed cumin seeds. Spread them in a single layer on a baking sheet lined with baking parchment. Roast for 25-30 minutes, stirring halfway through, until golden and crisp.
3. Prepare the Dressing: In a large bowl, whisk together the lemon juice from 2 lemons, 2 tablespoons Dijon mustard, the remaining cumin seeds, and 1 teaspoon dried oregano. Slowly drizzle in the remaining 6 tablespoons of olive oil while whisking continuously until the dressing is thick and emulsified. Season generously with salt and pepper.
4. Combine Salad Ingredients: Add the cooked wild rice to the bowl with the dressing and stir well to coat the rice evenly.
5. Fold in Greens and Artichokes: Gently fold in the chopped baby spinach, sliced chargrilled artichokes, and finely chopped mint leaves into the dressed rice mixture. Adjust seasoning to taste.
6. Serve: Transfer the salad to a serving dish and scatter the roasted parsnip crisps on top for a delightful crunch. Serve immediately or at room temperature.

Notes

• For extra flavor, try toasting the cumin seeds lightly before crushing to enhance their aroma.
• If black rice is not available, wild rice or a wild rice blend works well as substitutes.
• Chargrilled artichokes can be replaced with marinated artichoke hearts if preferred.
• Leftover salad keeps well refrigerated for up to 2 days but is best enjoyed fresh to preserve texture.

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