Tested till perfect Roasted Corn, Turkey and Wild Rice Salad

Roasted Corn, Turkey and Wild Rice Salad

This colourful, refreshing salad works well as part of a buffet brunch or luncheon menu. As an alternative to wild rice, use cooked brown or red rice. Frozen raspberry concentrate is convenient to have on hand: use any remaining in smoothies, fruit salads or for deglazing pans when saut?g chicken or turkey strips. Serve salad on a bed of arugula or shredded lettuce.

By The Canadian Living Test Kitchen

Recipe1 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6 to 8


  • 1 cup 1cupwild rice
  • 1-1/2 cups 1-1/2cupscorn kernels, canned or frozen
  • 2 tbsp 2tbspvegetable oil
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 2 cups 2cupscubed cooked turkey
  • 1/2 cup 1/2cupchopped sweet red pepper
  • 1 cup 1cupthinly sliced snow peasnow peas


  • 1/3 cup 1/3cupfrozen raspberry juice concentrate, thawed
  • 1/4 cup 1/4cupextra-virgin olive oil
  • 3 tbsp 3tbsplemon juice or rice vinegar
  • 2 2green oniongreen onions, finely chopped
  • 1 tsp 1tspgrainy mustard
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
To change the number of servings, enter the number, then press "calculate". or reset


In pot of boiling salted water, cover and cook rice until tender, 40 minutes; drain and fluff with fork. Let cool.

Meanwhile, in bowl, toss together corn, oil, salt and pepper. Spread on parchment paper-lined rimmed baking sheet; roast in 400°F (200°C) oven until lightly coloured, about 15 minutes. Let cool.

In large bowl, combine roasted corn, turkey, rice and red pepper. (Make-ahead: Cover and refrigerate for up to 6 hours.)

Dressing: In small bowl or glass measuring cup, whisk together raspberry concentrate, oil, lemon juice, onions, mustard, salt and pepper; pour over salad and toss well. (Make-ahead: Cover and refrigerate for up to 2 hours.) Add snow peas; toss to combine.

Additional information :

Tip: For a sweeter salad, replace red pepper with dried cranberries.

Nutritional Information Per each of 8 servings: about

cal 250 pro 13g total fat 12g sat. fat 2g
carb 23g fibre 2g chol 27mg sodium 287mg

% RDI:

calcium 2 iron 11 vit A 7 vit C 47
folate 20
All rights reserved. TVA Group Inc. 2015