Cook rice according to package directions if not already cooked.

Combine cooked rice, chopped walnuts, chopped apple, chopped green onion, grated carrot, and minced parsley in a large bowl.

In a separate small bowl, combine lemon juice, honey, mayonnaise, minced garlic, salt, and curry powder.

Gradually whisk in the vegetable oil until the dressing is emulsified.

Just before serving, drizzle the dressing over the rice salad and toss gently to combine.

Chill for at least 30 minutes for best flavor (optional).