Step 1

Preheat the oven to 375 degrees and line a large cookie sheet with a nonstick baking mat or parchment paper if desired. Peel and chop the carrots. I like to cut them in 3s on a diagonal and then slice each piece in half to make a 2-bite-sized shape. Then roughly chop the onion and set all of the veggies aside.

Step 2

Place the carrots and onions onto the cookie sheet and top with olive oil and all of the spices. Toss to coat evenly then spread into an even layer and bake for 25-30 minutes or until fork tender and caramelized around the edges. Note: if you cut them smaller that th 2-bite-size they'll cook faster, so adjust cooking time as needed.

Step 3

Combine all of the dressing ingredients in a bowl and whisk to combine. Add the raisins to to the vinaigrette to give them a chance to plump up and marinate while you assemble the salad. Then set aside.

Step 4

While the carrots are roasting, cook the brown rice according to the package directions with a pinch of salt. This should take about 20 minutes. Then fluff the cooked rice with a fork and add the miso and toasted sesame oil while the rice is still warm. Mix well to distribute evenly. Taste and add more salt if desired. Note: A few dashes of low sodium soy sauce or tamari is good too. Set aside to cool.

Step 5

When the carrots, rice, and homemade dressing are complete, all that's left to do is assemble! So in a large mixing bowl combine the roasted carrots and onions, brown rice, lentils, arugula, walnuts, raisins, and dressing. Toss well to combine, then divide between two plates and finish with some freshly cracked black pepper on top. Enjoy!