Moroccan roasted carrot, arugula, and wild rice salad from Love Real Food: More Than 100 Feel-Good Vegetarian Favorites to Delight the Senses and Nourish the Body (page 62) by Kathryne Taylor

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute maple syrup for honey, pepitas for raw pistachio nuts, feta cheese for goat cheese, and raisins for golden raisins.

  • becca_ejfq6r on February 03, 2026

    This is delicious and filling! I have used sweet potatoes instead of carrots as well.

  • VineTomato on May 31, 2020

    I made a batch of this for week time lunches, it was nice enough but nothing to write home about

  • jay.moe on November 02, 2019

    This recipe really elevates a carrot side dish. Feta is a nice substitution if you're not a fan of goat cheese. I don't generally have wild rice on hand, so I substitute a rice blend instead. If using fresh carrots, the cooking time is considerably less.

  • westminstr on December 03, 2018

    I made this salad for Thanksgiving because of the wild rice element. I wasn't sure if I would like it. I subbed feta for goat cheese and fresh pomegranates for the golden raisins (I think goat cheese would likely have been nicer though). To me the salad was a B, though others seemed to enjoy it.

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