Description
This salad boasts a citrusy Moroccan-spiced dressing, onion for a savory pungency, and sweet Medjool dates and navel oranges to add sweet balance.
Ingredients
Units
Scale
- 4 cups grated carrots
- 1/2 cup chopped Medjool dates
- 1/2 cup sliced navel oranges
- 1/4 cup thinly sliced red onion
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon orange juice
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- In a large bowl, combine the grated carrots, chopped dates, sliced oranges, and red onion.
- In a separate small bowl, whisk together the olive oil, lemon juice, orange juice, ground cumin, ground cinnamon, and minced garlic.
- Pour the dressing over the carrot mixture and toss to combine.
- Season with salt and pepper to taste.
- Let the salad sit for a couple of hours to allow the flavors to meld before serving.
Notes
To Make Ahead: You can make this salad up to a day ahead, just keep it refrigerated and hold off on adding the dates until right before you want to serve it. Note that the carrot and onion will soften the longer it sits.
- Prep Time: 20 minutes
- Cook Time: 5 mins
- Category: Salad
- Method: No-Cook
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 12
- Sodium: 150
- Fat: 7
- Carbohydrates: 20
- Fiber: 4
- Protein: 2