Moroccan Heirloom Carrot Salad
Although spring still hasn’t gotten the memo to begin here in the midwest, I can’t think of any reason to not start sharing the freshest salads to pair along with the warmer months. This moroccan inspired salad is vibrant and chock full of antioxidants. If you have been following my blog, you know I love a salad that is a stand alone meal on its own or delicious paired with your favorite protein. Colorful heirloom carrots are tossed in tangy fresh orange juice, olive oil and raw honey with the warmth of cinnamon and ground cumin to give it that moroccan vibe.
After the roasted carrots do their thing in the oven to marry all of the flavors and intensify the natural sweetness they possess, fresh mint and parsley are thrown into the mix along with juicy pomegranate arils. Finally this already complex salad is finished with a drizzle of tahini. Because tahini turns any dish into a showstopper with its nutty sesame flavor and creamy texture!
Try this salad and tell me what you think! Don’t forget to share on social media!
Ingredients
- 4 cups sliced heirloom carrots
- 1/2 cup curly parsley, finely chopped
- 1/4 cup mint, finely chopped
- 1/3 cup pomegranate arils
- 2 tbsp olive oil
- 2 tbsp fresh orange juice
- 1 tbsp raw honey
- 1/4 tsp ground cumin
- 1/8 tsp ground cinnamon
- 1/8 tsp sea salt
- 1/8 tsp black pepper
- 2 tbsp tahini
Instructions
- Preheat oven to 400F. In a mixing bowl combine sliced carrots, olive oil, orange juice, honey, sea salt and black pepper. Stir to coat. Pour onto a parchment paper lined baking sheet and spread evenly. Roast 20 minutes.
- Remove carrots from oven and refrigerate for 30 minutes. Combine carrots, pomegranate arils, parsley, and mint in a serving bowl. Drizzle with tahini.
