Brown Rice, Roasted Nuts and Zespri® Kiwifruit Salad

​Serves 4 - 6



  • 2 cups cooked brown rice (or couscous or quinoa)
  • ¼ cup pumpkin seeds, toasted
  • ¼ cup sunflower seeds, toasted
  • ¼ cup pinenuts, toasted
  • ¼ cup almonds, toasted
  • ¼ cup pistachios, toasted
  • 1 medium Zespri® Green Kiwifruit (may be dried)
  • 1 medium Zespri® SunGold Kiwifruit (may be dried)
  • Mesclun salad greens, or cos lettuce

Zespri® SunGold Kiwifruit Vinaigrette

  • ⅔ cup light olive oil
  • ⅓ cup white wine vinegar
  • 1½ tsp whole grain mustard
  • 2 Zespri® SunGold Kiwifruit, peeled and diced 


  1. Preheat oven to 150°C
  2. Spread seeds and nuts on baking tray and bake for 10 minutes. Alternatively toss into a non-stick fry pan and brown seeds and nuts for about 4 - 6 minutes. Leave to cool
  3. Cook brown rice as per package instructions
  4. Make the vinaigrette but combining all ingredients in a bowl and blending until the mustard has emulsified
  5. In a salad bowl toss the brown rice, toasted seeds and nuts with the Zespri® Green and SunGold Kiwifruit and mesclun greens (or cos lettuce). Drizzle over vinaigrette

Preparation Time

10 minutes

Cooking Time

15 minutes


Nutritional Analysis

Energy 3474 kJ
Protein 13 g
Carbohydrate 50 g
Fibre 8 g
Fat  63 g
Saturated Fat 8 g
Cholesterol 0 mg
Sodium 16 mg

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