Roasted Carrot & Wild Rice Salad


An enormous bunch of carrots called out to me last weekend at the market. I had a few in salads, made carrot soup, and somehow was still swimming in them. I like carrots as much as the next girl, but I can only eat so many. It would take quite a bit to inspire me to finish off the bunch. So I brought out the big guns.

This grain salad makes carrots (or you could use squash or sweet potato) sexy. Carrots roasted in garlic, wild rice, toasty hazelnuts, briny feta, maple dressing…whoa. Lay it out room temperature in a grand holiday spread or eat it warm for lunch.



Roasted Carrot & Wild Rice Salad

1 c. wild rice
4-5 medium carrots, sliced thinly on the diagonal
2-3 garlic cloves, thinly sliced
olive oil
fine grain sea salt
1/2 c. hazelnuts, roughly chopped
4 oz. block of feta, cubed or crumbled

1/2 tsp. coriander seeds, or 1/4 ground coriander
juice of 1/2 lemon
2 tsp. maple syrup
1-2 T. walnut or hazelnut oil (or more olive oil)
fine grain sea salt

Preheat oven to 425.

First start the rice by placing it in a heavy bottomed pot covered with 2 cups of water. Bring to a boil, turn down to low, and simmer, covered, for about 45 minutes. When most of the grains have split open, it is done. You may have to drain off the excess water, then set aside.

Meanwhile, combine the carrots, garlic, a few glugs of oil and a little salt on a baking sheet. Roast until just starting to shrink and turn golden, 25 minutes or so. Check on them every so often and flip at least once.

On a separate baking sheet, spread the hazelnuts in a single layer and slide into the oven under the carrots. These should only take 7-8 minutes to get toasty and fragrant. Then pull them out and set ‘em aside.

Next make the dressing. If you have whole coriander seeds, crush them up. Add the lemon juice and maple syrup and whisk to combine. Whisk in the oil, then salt to taste. You want the dressing to be quite strong tasting, because it will get watered down when tossed in the grains and carrots.

Combine the cooked rice, carrots and most of the nuts and cheese in a serving dish. Pour the dressing over top and toss gently to coat. Top with the rest of the hazelnuts and feta and serve.

serves 4-6


12 Responses to “Roasted Carrot & Wild Rice Salad”

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  1. mama says:

    that sounds really good, i’m going to have to try this one

  2. This sounds wonderful. Such a perfect lunch or light dinner. Can’t wait to try it!

  3. Eileen says:

    This salad sounds great–perfect for winter! I haven’t had wild rice in way too long–thanks for the reminder. :)

  4. Shayne says:

    Mmm, looks wonderful. I always forget about coriander—it’s one of the most neglected spices in my collection. I bet it would be really good with cumin, too, if you didn’t have coriander on hand. Totally making this to bring to holiday parties.

  5. Laura says:

    Oh my gosh I want to eat this. This just gave me the inspiration I needed for a potluck contribution on Boxing Day. I’m preparing myself to be the most popular girl at the party, obviously. Thanks for this Elizabeth and happy holiday to you :)

  6. love the combination of rice with roasted veggies! i am drooling now.

  7. Gail says:

    Was just wondering what to do with the rest of my chubby carrots from my produce box! Is that basil over top? Did that work? Do you have suggestions as to other herbs (or none) that would be good to use? Thanks! (PS Loved your kitchen description in your “About” — a reminder that more really isn’t necessary!)

  8. Rosemary says:

    We just had this for dinner. We were blown away! Definitely going in my recipe box. I can’t wait for the next time someone invites me to a Potluck so I can make this.

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