Sweet glazed carrots and nutty black rice make a great pairing in this salad.

I first started doing meal prep three years ago. I found myself getting tired of eating the same old sandwich and fruit every single day. My process has continued to evolve as my schedule and tastes have changed. But I still take the time, at the start of each week, to create delicious and healthy meals to keep me going during a busy week.
For more details on how I plan my meal prep every week, jump over to my Meal Prep page (see top menu). You’ll find helpful tips as well as essential products I use. Subscribe to my blog to get a free download of my meal prep planning worksheet.




Still Hungry?
Become a subscriber to receive free printables! Create your own food journal.

Maple Glazed Carrot and Black Rice Salad with Salmon
Equipment
- Mini food processor
- Mortar & Pestle
- Non-stick baking mat
Ingredients
For the Salad
- 3 Large Carrots peeled and cut into diagonal slices
- 2 tbsp Avocado Oil divided
- 1 tsp Cumin Seed
- 1 tsp Coriander Seed
- 1/2 tsp Turmeric Powder
- 1/2 tsp Smoked Paprika
- 2 tbsp Maple Syrup
- 1/2 cup Black Rice (aka Forbidden Rice)
- 1/2 + 1/3 cup Water
- 1 lb Salmon
- 1/4 cup Sliced Almonds
- 1/4 cup Dried Cranberries
- 2 cups Arugula
- Salt & Pepper to taste
For the Dressing
- Juice of 1/2 a Lemon
- 1 tbsp Apple Cider Vinegar
- 2 tsp Honey
- 3 tbsp Olive Oil
- Salt & Pepper to taste
Instructions
For the Salad
- Preheat the oven to 400 degrees. Line a baking sheet with a non-stick baking mat.
- Using a mortar and pestle, roughly grind the coriander and cumin seeds.
- In a bowl, combine the carrots, 1 tbsp of avocado oil, ground coriander and cumin, turmeric, paprika, salt and pepper. Spread out over the baking sheet and bake 20 minutes. Add the maple syrup and bake an additional 10 minutes. Allow to cool slightly.
- In a small pot, combine the black rice and water. Bring to a boil. Cover and reduce to simmer. Cook for 30 minutes, until the rice is tender the water has been absorbed. Allow to cool slightly.
- Season the salmon with salt and pepper.
- In a pan, heat the avocado oil over medium-high heat. Cook the salmon about 8 minutes per side, or until done.
- To a large bowl, add the arugula, almonds, cranberries, black rice, carrots, and the dressing. Toss gently to combine.
- Divide the salad among meal prep containers. Add portions of the salmon. Refrigerate until ready to eat.
For the Dressing
- In a mini food processor, add the dressing ingredients and blend to combine.
Find the Ingredients
This page contains affiliate links. This means for any purchase made, I receive a small commission at no additional cost to you.
Still Hungry?
New subscribers get access to free food journal printables. Sign up today!
