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Turkey and cranberry rice salad

Turkey and cranberry rice salad

6 serves

25 m

25 m


  • 1⅓ cups brown rice and quinoa blend
  • 300 g green beans, ends trimmed, halved
  • 150 g baby rocket leaves
  • 2 stalks celery, thinly sliced
  • 6 green shallots, thinly sliced
  • 250 g sliced turkey breast, roughly chopped
  • ⅔ cup sweetened dried cranberries, roughly chopped
  • ½ cup pistachio nuts, lightly toasted, roughly chopped


  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar
  • ½ teaspoon finely grated orange rind
  • ¼ cup fresh orange juice
  • 2 teaspoons honey
  • 2 teaspoon Dijon mustard


Step 1

Add rice blend to a large pan of boiling water. Reduce heat and gently boil, uncovered, for 25 minutes. Drain. Cool. Transfer to a large bowl.

Step 2

Place beans in a heatproof bowl. Cover with boiling water. Stand 3 minutes. Drain. Refresh under cold water. Drain again.

Step 3

Add beans, rocket, celery, shallots, turkey, cranberries and pistachios to rice. Toss gently.

Step 4

To make dressing, whisk all ingredients in a small jug. Add dressing to salad. Toss well.


  • To toast pistachios, spread over a baking tray and cook in a 160 °C oven (fan-forced) for 3-5 minutes, or until lightly golden.
  • Sliced turkey breast is available from supermarkets. This recipe is also a great way to use up leftover skinless and shredded roast turkey.
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