Moroccan Roasted Carrot, Arugula, and Wild Rice Salad

Ingredientes

• 1 cup wild rice, rinsed

• 1/4 tsp fine sea salt

Roasted Carrots

• 1 lb carrots, peeled and cut on the diagonal into 1/2 inch thick slices

• 1 tbsp olive oil

• 1 tsp chili powder

• 1/4 tsp ground cinnamon

• 1/4 tsp fine sea salt

Lemon citronette dressing

• 1/4 cup olive oil

• 2 tbsp lemon juice

• 1 tsp Dijon mustard

• 1 tsp honey or maple syrup

• 1 clove garlic, pressed or minced

• 1/4 tsp fine sea salt

• Freshly ground black pepper

Salad

• 1/3 cup raw pistachios, roughly chopped

• 5-6 ounces arugula

• 1/3 cup crumbled goat or feta cheese

• 3 tbsps raisins (preferably golden)

Instrucciones

1. 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, until the rice is pleasantly tender, 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. Set aside.

2. To roast the carrots: Preheat the oven to 400 F. Line a large rimmed baking sheet with parchment paper.

3. 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 coated. Arrange in a single layer and roast, 25 to 40 minutes, tossing halfway.

4. To make the lemon citronette: In a small bowl, whisk together the olive oil, lemon juice, mustard, honey, garlic, salt and pepper to taste.

5. 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 minutes. Set aside to cool.

6. Combine wild rice and arugula, add dressing and toppings.