Rice Medley, Roasted Carrot Salad topped with Toasted Nuts and a Creamy Raspberry Vinaigrette

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    For the Vinaigrette:

  • 1 cup California Giant raspberries
  • ⅓ cup olive oil
  • 2-3 tablespoons red wine vinegar
  • ½ teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • pinch of sea salt
  • For the Salad:

  • ¾ cup any mix of rice grains, or rice of your choosing
  • 14 oz carrots, peeled
  • 1½ tablespoons olive oil
  • 1 teaspoon honey
  • ¼ cup mix of almonds and pecans, roughly chopped and toasted
  • handful golden raisins
  • sea salt


  • For the Vinaigrette:

    Simply add all the ingredients into a blender or food processor, and blend till smooth and creamy. Set aside.
  • For the Salad:

      • Now preheat the oven to 420F and line a baking sheet with parchment paper. Toss the carrots onto the baking sheet and drizzle with the olive oil, sprinkling of sea salt and drizzle of honey. Mix well and pop the carrots into the oven to cook for about 30 minutes, or until they’re golden brown - turn half way.
      • While the carrots bake off, cook the rice as the instructions suggest.
      • Once ready, assemble the salad by first adding the rice onto a large plate. Top with the carrots, toasted nuts, golden raisins and drizzle of the raspberry vinaigrette on top. Serve and enjoy!

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!