Moroccan carrot and blood orange salad
The beautiful colors in this salad are an amazing complement to the fresh flavors present in each bite.
This recipe features the zestiness of citrus and the sweetness of carrots. It should be easy to find the citrus and the carrots at your local farmers market.
Servings: 4
Ingredients
- 1 pound carrots
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- Kosher salt
- Cayenne pepper
- 1/4 cup extra virgin olive oil, divided
- 4 blood oranges
- 2 garlic cloves, minced
- 2 cups baby arugula
- 1/4 cup pitted, oil-cured olives
- A good squeeze of lemon juice
Directions
- Heat oven to 425 F.
- Quarter the carrots lengthwise then cut into 2-inch pieces.
- Crush the cumin, coriander, and fennel seeds with a mortar and pestle.
- On a rimmed baking sheet, toss the carrots with the seeds, 3/4 teaspoon salt, a large pinch of cayenne pepper, and 2 tablespoons olive oil.
- Roast the carrots until slightly caramelized and tender, about 30 minutes.
- In a small bowl, grate the zest from one of the oranges.
- Whisk in the garlic, lemon juice, and remaining olive oil.
- Cut the tops and bottoms off the oranges then slice the peel off.
- Over a large bowl, separate the orange segments to catch any juice, then drop them in.
- Toss in the carrots, arugula, olives, and dressing.
- Add lemon juice to taste.
Nutrition information (per serving)
- Calories: 260
- Total fat: 16 g
- Saturated fat: 2 g
- Cholesterol: 0 mg
- Sodium: 300 mg
- Total carbohydrate: 29 g
- Dietary fiber: 7 g
- Total sugars: 17 g
- Protein: 3 g