Moroccan Carrot-Blood Orange Salad Recipe

Name: Moroccan Carrot-Blood Orange Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound carrots (about 8 medium), peeled and trimmed; 1 teaspoon whole cumin seed; 1 teaspoon whole coriander seed; 1 teaspoon whole fennel seed; 1/4 cup extra-virgin olive oil; 1 teaspoon coarse kosher salt, more to taste; Large pinch cayenne; 4 medium blood oranges; 2 garlic cloves, minced; 2 teaspoons fresh lemon juice, more to taste; 2 cups baby arugula; 1/4 cup pitted, oil-cured olives, roughly chopped

Servings: persons

1 pound carrots (about 8 medium), peeled and trimmed
1 teaspoon whole cumin seed
1 teaspoon whole coriander seed
1 teaspoon whole fennel seed
1/4 cup extra-virgin olive oil
1 teaspoon coarse kosher salt, more to taste
Large pinch cayenne
4 medium blood oranges
2 garlic cloves, minced
2 teaspoons fresh lemon juice, more to taste
2 cups baby arugula
1/4 cup pitted, oil-cured olives, roughly chopped

1
Heat oven to 425 degrees.
2
Quarter the carrots lengthwise and cut each length crosswise into 2-inch chunks.
3
With a mortar and pestle or using the side of a knife, lightly crush the cumin, coriander and fennel.
4
Spread carrots on a large rimmed baking sheet and toss with 2 tablespoons oil, crushed spices, 3/4 teaspoon salt and cayenne.
5
Transfer to oven and roast, tossing occasionally, until carrots are tender and caramelized, 30 to 40 minutes.
6
Cool to room temperature.
7
Meanwhile, grate zest of 1 orange into a small bowl.
8
Whisk in garlic, remaining 1/4 teaspoon salt, and lemon juice.
9
Whisk in 2 tablespoons oil.
10
Slice the tops and bottoms from each orange.
11
Stand each orange on a flat surface and slice away the rind and pith, top to bottom, following curve of the fruit.
12
Hold oranges over a large bowl and slice away fruit between the membranes, releasing segments into the bowl.
13
Toss carrots, arugula and olives into the bowl.
14
Gently toss in dressing.
15
Taste and add more salt and lemon juice if necessary.

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound carrots (about 8 medium), peeled and trimmed, 1 teaspoon whole cumin seed, 1 teaspoon whole coriander seed, 1 teaspoon whole fennel seed, and more.

Yes, Moroccan Carrot-Blood Orange Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Moroccan Carrot-Blood Orange Salad

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