By Brooke & David C
Moroccan Roasted Carrot, Arugula & Wild Rice Salad
Updated at: Wed, 16 Aug 2023 19:32:28 GMT
Nutrition balance score
Great
Glycemic Index
52
Low
Glycemic Load
18
Moderate
Nutrition per serving
Calories318.9 kcal (16%)
Total Fat17.6 g (25%)
Carbs35 g (13%)
Sugars9.3 g (10%)
Protein8.5 g (17%)
Sodium364.7 mg (18%)
Fiber5.1 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Wild Rice
Roasted Carrots
1 lbcarrots
peeled and cut on diagonal into 1/2 inch slices
1 Tbspextra virgin olive oil
1 tspchili powder
¼ tspground cinnamon
¼ tspfine sea salt
Lemon Citronette
¼ cupextra virgin olive oil
2 Tbsplemon juice
1 tspdijon mustard
1 tsphoney
or maple syrup
1clove garlic
minced
¼ tspfine sea salt
freshly ground black pepper
Salad
Instructions
To cook the wild rice:
Step 1
Cook according to instructions & drain if needed. Cover & let rest for 10 minutes, then uncover and stir in the salt.
To roast the carrots:
Step 2
Preheat the oven to 400 degrees. Like a rimmed baking sheet with parchment paper for easy cleanup.
Step 3
Place the carrots on the baking sheet & drizzle with the olive oil. Sprinkle chili powder, cinnamon & salt on top.
Step 4
Toss until carrots are lightly coated in oil & spices.
Step 5
Arrange in a single layer & roast until caramelized on edged & easily pierced with fork.
To make the lemon citronette:
Step 6
In a small bowl, whisk together the olive oil, lemon juice, mustard, honey, garlic, salt & pepper to taste.
To prepare the salad:
Step 7
In a medium skillet, toast the pistachios over medium heat, stirring frequently, until fragrant and turning golden on edges, 4-6 minutes.
Step 8
Combine the cooked wild rice & arugula. When ready to serve, drizzle the mixture with enough dressing to lightly coat the salad & toss to combine.
Step 9
Arrange the roasted carrots down the center & sprinkle the toasted pistachios, crumbled goat cheese & raisins on top.
Notes
1 liked
0 disliked
There are no notes yet. Be the first to share your experience!
