Preheat the oven to 400F. Line a sheet pan with parchment paper.
Slice the carrots 1/2" thick, and toss in a bowl with the salt, olive oil, cinnamon, paprika, cloves, and cumin.
Spread the carrots out onto the parchment lined sheet pan, scraping any oil from the bowl on to the pan.
Roast for 25 minutes, then toss and roast for another 10-15 minutes, until the carrots are tender.
Next cook the wild rice with the salt per package directions. You typically need 2.33 cups of water for every cup of wild rice. I prefer to cook mine in a rice cooker, but you can also cook it in a saucepan or Instant Pot.
Heat the olive oil in a skillet over medium low heat, then add the pistachios. Cook for 3 minutes, stirring frequently, to toast the nuts. Then add the raisins, stir to combine, and remove from the heat.
To bring everything together, toss to combine the cooked wild rice, roasted carrots, pistachios, raisins, arugula, and lemon vinaigrette. Taste and see if it needs another pinch of salt or any other seasonings.
The salad is best while the rice is still warm, but leftovers keep nicely in the fridge for up to 2 days. Enjoy!