Shredded Carrot, Arugula, And Wild Rice Salad

• 1 1/4 cups wild rice uncooked, about 8 ounces
• 1 cup sliced almonds
• 1 pomegranate large
• 8 carrots medium, peeled and ends trimmed
• 4 ounces baby arugula or another spicy green
• 1/2 cup clementine juice freshly squeezed, or tangerine juice
• 3 tablespoons white balsamic vinegar
• 3 tablespoons extra-virgin olive oil
• 2 shallots medium, roughly chopped
• 1/4 cup white miso
• 1 tablespoon honey
• kosher salt to taste
• freshly ground black pepper to taste

1. Combine the wild rice with 2 1/4 cups of water in the 2.7 Quart Saucepan with Lid from your KitchenAid(R) 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).
2. 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).
3. 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).
4. Meanwhile, mount the KitchenAid(R) 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).
5. 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).
6. 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).
7. 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.

wild rice, almonds, pomegranate, carrots, arugula, clementine juice freshly squeezed, white balsamic vinegar, extravirgin olive oil, shallots, white miso, honey, kosher salt, freshly ground black pepper

Taken from www.yummly.com/recipe/Shredded-Carrot_-Arugula_-and-Wild-Rice-Salad-2260764 (may not work)