Wild Rice and Roasted Veggies Salad

Wild Rice and Roasted Veggies Salad with Pineapple


15 mins 


30 mins 


Try this perfect, super tasty & filling summer vegetarian salad recipe with wild rice, vegetables & new Hellmann’s Thousand Island Dressing.


  • 1 red pepper halved and deseeded
  • 1 yellow pepper halved and deseeded
  • 1 large red onion halved
  • 1 courgette sliced
  • 2 sweet potatoes peeled and cubed
  • 6 garlic cloves
  • 2 tbsp vegetable oil
  • 200 g basmati and wild rice blend cooked
  • 1/4 fresh pineapple cut into large cubes
  • small bunch flat leaf parsley chopped
  • 10 cherry tomatoes halved
  • 1 tbsp Hellmann's thousand Island dressing

  1. Amount per Serving
Title Amount per Serving
Energy 359.67 kcal
Protein 10.51 g
Sugar 13.0 g
Fibre 7.47 g
Fat 9.31 g
Saturated fat 1.46 g


  1. Preheat oven to 200°C, 180°C fan, Gas Mark 6.

  2. Place vegetables including garlic in a roasting tin, drizzle with the vegetable oil and roast in oven for 30-40 minutes until nicely coloured and soft. Leave to cool.

  3. Tip the cooked rice into a large mixing bowl and add the roasted vegetables. Top with the cooled corn, pineapple and tomatoes.

  4. Pour over Hellmann’s Thousand Island Dressing, add the chopped parsley.

  5. Toss well and serve.