This super easy rice salad uses leftover turkey and roast squash, but you could very easily switch it up to suit whatever leftovers you happen to have. Sub out the squash for roast peppers or onions. Try adding roast beef, baked ham or perhaps no meat at all, putting in some extra vegetables instead. Swap the pomegranate for chopped dried apricots, the parsley for coriander,
the pistachios for walnuts – you get the idea!

The only real ‘rule’ is to add the oil and vinegar to the rice while it’s hot, then set it aside so the rice soaks up the liquid as it cools.


  • 125g Mixed rice
  • 2tbsp Extra virgin olive oil
  • 2tbsp Balsamic vinegar
  • 200g Squash, roasted, chopped into bite-sized pieces
  • 125-150g Cooked turkey, cooked turkey, chopped into bite-sized pieces
  • ½ Pomegranate, large, just the seeds
  • 50g Pistachios, shelled
  • 2 Spring onions, finely sliced
  • A handful of flatleaf parsley, finely chopped
  • Salt and freshly ground black pepper


  • STEP 1

    Cook the rice in plenty of boiling water until just tender: about 20 minutes for brown and wild varieties. Drain well and tip into a mixing bowl. Add the oil and vinegar and stir through while the rice is still warm, then set aside until cool.

  • STEP 2

    Once the rice is at room temperature, add the squash, turkey and pomegranate seeds, stirring well to mix.

  • STEP 3

    Tip the pistachios into a small, dry frying pan and set over a medium-high heat to toast for a couple of minutes. Keep a close eye on them to make sure they don’t burn.

  • STEP 4

    Roughly chop the nuts and add to the rice, along with the spring onions and parsley. Season well with salt and pepper, stirring to mix, then transfer into picnic boxes with tight-fitting lids. Don’t forget to pack forks to eat it with!

An easy and healthy wild rice salad recipe - perfect to use up Christmas turkey.