Moroccan Carrot-Blood Orange Salad
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1pound carrots (about 8 medium), peeled and trimmed
- 1teaspoon whole cumin seed
- 1teaspoon whole coriander seed
- 1teaspoon whole fennel seed
- ¼cup extra-virgin olive oil
- 1teaspoon coarse kosher salt, more to taste
- Large pinch cayenne
- 4medium blood oranges
- 2garlic cloves, minced
- 2teaspoons fresh lemon juice, more to taste
- 2cups baby arugula
- ¼cup pitted, oil-cured olives, roughly chopped
Nutritional analysis per serving (4 servings)
246 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 28 grams carbohydrates; 7 grams dietary fiber; 18 grams sugars; 3 grams protein; 614 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat oven to 425 degrees.
- Step 2
Quarter the carrots lengthwise and cut each length crosswise into 2-inch chunks. With a mortar and pestle or using the side of a knife, lightly crush the cumin, coriander and fennel. Spread carrots on a large rimmed baking sheet and toss with 2 tablespoons oil, crushed spices, ¾ teaspoon salt and cayenne. Transfer to oven and roast, tossing occasionally, until carrots are tender and caramelized, 30 to 40 minutes. Cool to room temperature.
- Step 3
Meanwhile, grate zest of 1 orange into a small bowl. Whisk in garlic, remaining ¼ teaspoon salt, and lemon juice. Whisk in 2 tablespoons oil.
- Step 4
Slice the tops and bottoms from each orange. Stand each orange on a flat surface and slice away the rind and pith, top to bottom, following curve of the fruit. Hold oranges over a large bowl and slice away fruit between the membranes, releasing segments into the bowl.
- Step 5
Toss carrots, arugula and olives into the bowl. Gently toss in dressing. Taste and add more salt and lemon juice if necessary.
Private Notes
Comments
I've made this salad a number of times. The varied colors and tastes are wonderful. Wanting to turn it into a full meal for lunch guests, I added a pan so that 4oz salmon filet slices could roast in the same hot oven as the carrots. (less roasting time for the salmon). Also made extra dressing. After carrots cooled, dressed and tossed the salad, placed he salmon on it, and drizzled remaining dressing on that. Along with a crusty baguette, it was perfect.
Very good but came out too salty. Next time I would use 1/2 tsp.salt on the carrots, and then more to taste only after everything (including the salty olives) is mixed together.
I have made this salad twice to rave reviews. This salad has a rich, intense flavor that make a great first course. I use multi-colored carrots for visual appeal and more olives than specified. I also mix the types of olives, selecting pitted olives from the supermarket's olive bar that include Kalamata, tiny black Niçoise olives and green olives as well. I agree with reader Lindal that it is best to hold the salt until the salad is complete. Then taste and adjust it as needed.
I don’t know why, but this carrot, orange, arugula combo is so delicious! I have been eating this as an entree for a few days and it’s incredibly satisfying, even without a protein. It’s making me get excited about salads again! Yum yum yum!
Made this and really loved it! However, it was more like two servings. My wife and I gobbled up the whole thing. Followed advice in some of the comments, used multi-colored carrots and doubled the dressing and grilled up some Salmon to serve on top. Went easy on the cayenne. Excellent!
Tried the suggested additions of avocado slices and a sprinkling of chopped pistachios. Delicious!