Makes 4 large meal salads or 6 side salads
Ingredients:
Wild Rice
- 1 cup wild rice, rinsed
- 1?4 teaspoon fine sea salt
Carrots
- 1 pound carrots,* peeled and cut on the diagonal into 1?2-inch-thick slices
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon chili powder
- 1?4 teaspoon ground cinnamon
- 1?4 teaspoon fine sea salt
Lemon Dressing
- 1?4 cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 clove garlic, pressed or minced
- 1?4 teaspoon fine sea salt
- Freshly ground black pepper
Salad
- 1?3 cup raw pistachios, roughly chopped, or pepitas (hulled pumpkin seeds)
- 5 to 6 ounces baby arugula
- 1?3 cup crumbled goat or feta cheese (about 2 ounces)
- 3 tablespoons raisins, preferably golden
Directions:
- To cook the wild rice: Bring a large pot of water to boil. Add the rinsed rice and continue boiling, reducing the heat as necessary to prevent overflow, until the rice is tender but still offers a light resistance to the bite, 40 to 55 minutes. Remove the pot from the heat, drain the rice, and return it to the pot. Cover and let the rice rest for 10 minutes, then uncover and stir in the salt.
- To roast the carrots: Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper. Place the carrots on the baking sheet and drizzle them with the olive oil. Sprinkle the chili powder, cinnamon, and salt on top. Toss until the carrots are lightly coated in oil and spices. Arrange in a single layer and roast until they are caramelized on the edges and easily pierced through by a fork, 25 to 40 minutes, toss halfway through
- To make the lemon dressing: In a small bowl, whisk together the olive oil, lemon juice, mustard, honey, garlic, salt, and pepper to
- To prepare the salad: In a medium skillet, toast the chopped pistachios over medium heat, stirring frequently, until fragrant and turning golden on the edges, 4 to 6 Set aside to cool.
- In a large serving bowl, combine the cooked wild rice and When you’re ready to serve, drizzle the mixture with just enough dressing to lightly coat the salad (you might have a little extra) and toss to combine. Arrange the roasted carrots down the center and sprinkle the toasted pistachios, crumbled goat cheese, and raisins on top. Serve immediately. This salad is best the day it’s prepared, but it keeps well, chilled, for 2 to 3 days.
Original recipe from Run Fast, Eat Slow can be found here!
