Roasted grape, carrot & wild rice salad with balsamic maple dressing

Roasted grape, carrot & wild rice salad with balsamic maple dressing

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(8 ratings)

Prep: 20 mins Cook: 45 mins


Serves 6
Enjoy the contrasting flavours and textures of this vegetarian rice salad with nuts, feta cheese and sweet dressing

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal446
  • fat25g
  • saturates6g
  • carbs43g
  • sugars16g
  • fibre5g
  • protein11g
  • salt1.3g
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  • 200g brown basmati & wild rice mix
  • 300g baby carrot, peeled
  • 250g red seedless grape, picked from the stalk
  • 1 tbsp extra virgin olive or rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 200g green bean
  • 100g bag pecan



    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

  • 2 good handfuls rocket leaves



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • 200g pack feta cheese, crumbled into chunks

For the balsamic maple dressing

  • 2 tbsp maple syrup
  • 3 tbsp balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • juice ½ lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tbsp extra virgin olive or rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…


  1. Cook the rice following pack instructions. Meanwhile, heat oven to 200C/180C fan/gas 6. Place the carrots and grapes on a large baking tray, keeping the grapes at one end and the carrots at the other (the grapes will bleed some of their juice onto the tray, which will stain the carrots). Drizzle the carrots with the oil and season. Roast for 10 mins, then remove from the oven and set aside to cool a little. When the rice is cooked, drain and run under the cold tap to cool a little, then set aside to drain completely.

  2. Bring a saucepan of water to the boil, add the beans and cook for 2 mins or until just tender. Drain and set aside to cool a little. In a large bowl, whisk the dressing ingredients together with some seasoning. Add the rice, carrots, beans, pecans, rocket and half the feta, and toss everything together. Transfer to a serving plate, then scatter over the remaining feta and the roasted grapes. Drizzle any juice from the baking tray over the salad and serve.

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Comments (4)

c.a.g's picture

This is one of my husbands favorite dishes and it was very successful at several parties. Also great when using pears or peaches instead of grapes.

philinbrighton's picture

I was excited to try this but i wasn't sold really. Roasted grapes are a nice idea for a salad and the dressing was nice. I didn't really go a bundle on the carrot and the feta made it quite strong. Some good elements, some a bit meh.

jojokennedy51's picture

You would question these ingredients together but the overall flavour is fantastic. We served it at a barbecue and it was a big success.

lizleicester's picture

What a delicious salad. I served the feta separately because the salad needed to be dairy free but the results were lovely.

Questions (1)

98vicmou's picture

Can this be made a day ahead?

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