Shredded Carrot, Arugula, and Wild Rice Salad

Global Kitchen Series: Shredded Carrot, Arugula, and Wild Rice Salad

Tell me if this sounds familiar: the clock strikes November 1st and you jump into holiday high gear. Here in Hollywood, Awards Season is when the town is all abuzz, but, if you’re a fellow food lover, November and December are your “go” months. And, instead of picking out which designer to wear on the red carpet, you’re busy planning tablescapes and menus.

Planning the perfect menu — be it comforting classics for Thanksgiving or chic appetizers for a holiday cocktail party — is a total art. You want the meal to feel creative, different from last year, and, of course, easy to execute. This Shredded Carrot, Arugula, and Wild Rice Salad checks all the boxes when you’re throwing a cozy fall gathering, be it game night, a casual dinner party, or the big Thanksgiving feast. And this recipe is vegan, gluten free, and dairy free, and it can all be made ahead so it’s perfect for entertaining!

Global Kitchen Series: Shredded Carrot, Arugula, and Wild Rice Salad

I feel recipes should reflect the season and, for Thanksgiving, should give a nod to family traditions. My stepfather is from Minnesota which, in addition to all those lakes, is also home to wild rice. Yes, as in that grain that’s native to the Midwest that’s called rice but is actually a grass. It’s nutrient-packed and my go to for Fall side dishes.

Global Kitchen Series: Shredded Carrot, Arugula, and Wild Rice Salad

The key to this recipe is to get everything perfectly bite-sized from the wild rice and the pomegranates to the carrots so you get all the flavor in every bit. Shredding the carrots can be a production if you don’t have the right equipment, but they are ready in a snap when you use the KitchenAid® Food Processor Attachment. It attaches to the power hub of your KitchenAid® Stand Mixer, which, if you’re anything like me, is an essential kitchen tool during the holiday season.

Speaking of that salad, here’s how to make it yourself:

Global Kitchen Series: Shredded Carrot, Arugula, and Wild Rice Salad

First you’re going to want to start the wild rice: combine the wild rice with the water in the 2.7 Quart Saucepan with Lid from your KitchenAid® Hard Anodized Nonstick 10-Piece Set and bring to a boil then reduce the heat to low so water is just simmering.

I like my wild rice really al dente so I only cook it about 30 minutes, but feel free to cook it as long as 45 minutes if you like it softer. When it’s cooked to your liking, drain it and spread it on a baking sheet to cool — it should be room temperature before combining it with the other salad ingredients.

Global Kitchen Series: Shredded Carrot, Arugula, and Wild Rice Salad

While the rice is cooking, go ahead and toast the almonds. Place them in a 10″ Skillet and cook them over medium heat until golden brown. If almonds aren’t your thing, pistachios or pecans would also be great addition to this recipe; and, if you’re avoiding nuts, use sunflower seeds or pepitas instead! 

Global Kitchen Series: Shredded Carrot, Arugula, and Wild Rice Salad

Now you’ll want to get after those pomegranate seeds (okay, they’re technically arils but you know what I’m talking about). To do so, cut the pomegranate in half then make small cuts in the membrane (as in the white part).

Global Kitchen Series: Shredded Carrot, Arugula, and Wild Rice Salad

Holding one pomegranate half cut-side down over a medium bowl, take a sturdy spoon or even your knife sharpener and hit the back of the pomegranate repeatedly until the seeds fall out into the bowl. Discard any white membrane and repeat with the other pomegranate half.

Global Kitchen Series: Shredded Carrot, Arugula, and Wild Rice Salad

Meanwhile, mount the KitchenAid® Food Processor Attachment fitted with the fine shredding disc onto the power hub of the Stand Mixer. Place a medium bowl below the attachment, then peel and trim the carrots so that they will fit the Food Processor Attachment’s feeding tube.

Global Kitchen Series: Shredded Carrot, Arugula, and Wild Rice Salad

To shred the carrots, turn the Stand Mixer to the “stir” speed, then use the food pusher to feed all the carrots into the Food Processor Attachment and shred them. Since you’re already shredding carrots, you might want to do a few more just so you can mix together a quick carrot salad (with, say, olive oil, vinegar, Dijon mustard) so you eat healthy during all that holiday prep!

Global Kitchen Series: Shredded Carrot, Arugula, and Wild Rice Salad

To make the dressing, simply combine the citrus juice, miso, vinegar, oil, honey, and shallot in a blender and blend until the dressing is really smooth, at least 1 minute. Season generously with freshly ground black pepper and a pinch of salt, taste, and adjust seasoning as desired. I’d suggest making extra of this dressing too because it’s super versatile and goes well with Fall flavors!

Global Kitchen Series: Shredded Carrot, Arugula, and Wild Rice Salad

Now it’s time to get mixing! Combine the cooled wild rice, shredded carrots, and pomegranate seeds in a large bowl, add 2/3 of the dressing and stir to combine. When I’m entertaining, I complete this step up to 4 hours ahead and then refrigerate it in an airtight container until I’m ready to serve it.

Global Kitchen Series: Shredded Carrot, Arugula, and Wild Rice Salad

Just before serving, stir the carrot and wild rice mixture. Taste and season with salt and pepper as needed. Layer the mixture in a serving bowl with the greens and toasted almonds and serve additional dressing on the side.

Global Kitchen Series: Shredded Carrot, Arugula, and Wild Rice Salad

And that’s it: a super healthy and simple side you’ll make all Fall long. Seriously though, this is a recipe I make on repeat during the holidays as it’s as good as a side at Thanksgiving as it is a hearty salad for a Meatless Monday meal.

Share your take on this Shredded Carrot, Arugula, and Wild Rice Salad on Instagram using #ForTheMaking for a chance to be featured.

Shredded Carrot, Arugula, and Wild Rice Salad

Makes 8-10 servings

INGREDIENTS

For the salad

1 1/4 cups uncooked wild rice (about 8 ounces)
1 cup sliced almonds
1 large pomegranate
8 medium carrots, peeled and ends trimmed
4 ounces baby arugula or another spicy green

For the dressing

1/2 cup freshly squeezed clementine or tangerine juice
3 tablespoons white balsamic vinegar
3 tablespoons extra-virgin olive oil
2 medium shallots, roughly chopped
1/4 cup white miso
1 tablespoon honey
Kosher salt, to taste
Freshly ground black pepper, to taste

DIRECTIONS

Combine the wild rice with 2 1/4 cups of water in the 2.7 Quart Saucepan with Lid from your KitchenAid® Hard Anodized Nonstick 10-Piece Set and bring to a boil over high heat. Reduce the heat to low so water is just simmering, cover with a lid, and cook until the wild rice is al dente, about 30 to 35 minutes. Turn off heat and let wild rice sit with lid on to steam for 5 minutes. Drain off any excess water then spread wild rice on a rimmed baking sheet to cool completely. (Wild rice can be cooked up to 3 days ahead of time and stored refrigerated in an airtight container until ready to use).

Place the almonds in a 10″ Skillet and cook over medium heat, stirring frequently, until golden brown and toasted. Remove from heat and set aside until ready to use. (Note: Almonds can be toasted up to 3 days ahead of time and seeds stored at room temperature in an airtight container until ready to use).

Meanwhile, cut one pomegranate in half then make small cuts in the membrane (i.e. the “white part” of the fruit). Holding one pomegranate half cut-side down over a medium bowl, take a sturdy spoon or even your knife sharpener and hit the back of the pomegranate repeatedly until the seeds fall out into the bowl. Discard any white membrane and repeat with the second pomegranate half. (Note: Pomegranate can be seeded up to 2 days ahead of time and seeds stored refrigerated in an airtight container).

Meanwhile, mount the KitchenAid® Food Processor Attachment fitted with the fine shredding disc onto the power hub of your Stand Mixer and place a medium bowl below the attachment. Peel and trim the carrots to fit the Food Processor Attachment feeding tube then use the food pusher to feed all the carrots into the tube and shred them. (Note: Carrots can be shredded up to 2 days ahead of time and stored refrigerated in an airtight container).

Combine clementine or tangerine juice, miso paste, vinegar, olive oil, honey, and shallot in a blender and blend until the dressing is really smooth, at least 1 minute. Season generously with freshly ground black pepper and a pinch of salt, taste, and adjust seasoning as desired. (Note: Dressing can be made up to 2 days ahead of time and stored refrigerated in an airtight container).

Combine the wild rice, carrots, and pomegranate seeds in a large bowl, add 2/3 of the dressing and stir to combine. (Note: The recipe can be stored at this step refrigerated in an airtight container up to 4 hours before serving).

Just before serving, stir the carrot and wild rice mixture. Taste and season with salt and pepper as needed. Layer the mixture in a serving bowl with the greens and toasted almonds and serve additional dressing on the side.

Global Kitchen Series: Shredded Carrot, Arugula, and Wild Rice Salad Recipe

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

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