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

  • carrots
  • goat cheese
  • chili powder
  • ground cinnamon
  • wild rice
  • honey
  • golden raisins
  • baby arugula
  • raw pistachio nuts

Where’s the full recipe - why can I only see the ingredients?

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.

  • 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

  • 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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