This flavorful Moroccan Carrot Salad features spiced roasted rainbow carrots, plump dates, fresh mint, feta and pine nuts.

Since salad season is in full swing I wanted to create another colorful, un-boring salad recipe to share, because you can never have too many of those! This Moroccan Carrot Salad is easy to put together, tasty, nutritious and pretty to look at too, which is always a bonus.

I made a version of this Moroccan Carrot Salad when I was cooking for some clients in the Hamptons a couple of summers ago, and have wanted to add it to the blog ever since!

Why you’ll love this Moroccan Carrot Salad

While a traditional Moroccan Carrot Salad usually features fresh shredded carrots or boiled, chopped carrots tossed with a blend of spices and currants or raisins. This one is perfect when you want something with a more elegant presentation. It’s perfect for those of us who are not that fond of raisins.

Here whole rainbow carrots are tossed in oil and warm spices such as smoked paprika, cumin, coriander and cinnamon- and salt and pepper too, of course- and roasted to form the foundation of this salad.

The carrots are served over a bed of arugula and drizzled with an orange vinaigrette, then topped with pine nuts, mint, feta and slices of plump Natural Delights Whole Fresh Medjool Dates.

The Medjool dates add an amazing pop of sweetness that compliments the spiced roasted carrots beautifully.

The different colors, flavors and textures combine to make an incredible salad that is wonderful on its own (trust me because I ate this salad by itself for dinner and was totally satisfied!). and also makes a beautiful side dish!

How to make the dressing

Some of the spice blend used to season the carrots is reserved to make a light dressing to drizzle over the carrots. It’s also flavored with orange zest, orange juice, fresh garlic, maple syrup and apple cider vinegar. Simply whisk everything together in a jar- easy peasy.

Can I make this salad ahead of time?

This Moroccan Carrot Salad can certainly be made in advance and can be served cold or room temperature. Season and roast the carrots. When plating the salad I recommend to wait on adding the dressing and the mint until just before serving.

How to store roasted carrot salad

This salad may be stored in an air tight container in the fridge for up to 4 days.

Do I have to peel carrots before roasting them?

It’s up to you. I prefer to peel my carrots before roasting as it makes for a cleaner appearance but it’s not required. If you choose to leave the peel on, scrub the carrots with a veggie brush to make sure you get rid of any dirt or debris before cooking. And don’t worry -your guests will be too preoccupied with the rich, roasted flavor to notice the outer skin.

Tips:

• To add some more fiery zing to your dressing, stir 1 tsp Harissa into your dressing.
• The perfect temperature for roasting carrots is a 400 degrees Fahrenheit hot oven! This is the ideal baking temperature for most roasted vegetables as it allows for a crispy, perfectly browned exterior and a fork-tender interior.
• You can serve this salad with goat cheese instead of feta.
• Pistachios, walnuts and hazelnuts make for great substitutions if you’re not a fan of pine nuts. Sunflower seeds or pepitas would also work here.

More fresh salad recipes you’ll love:

• Caramelized Endive Salad with Clementines
• Citrus Salad with Cucumber + Fennel
• Marinated Zucchini Salad with Corn and Feta
• Poached Lobster Salad with Peaches, Shaved Fennel & White Corn
• Chicory Salad with Grilled Pear

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This post is sponsored by Natural Delights. All opinions are my own.

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Moroccan Carrot Salad

This flavorful Moroccan Carrot Salad features spiced roasted rainbow carrots, plump dates, fresh mint, feta and pine nuts.

Course Salad, Side Dish

Cuisine Gluten-free, healthy, Moroccan, Vegetarian

Keyword carrot salad, roasted carrot salad, salad recipes

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 4

Calories 434 kcal

Author Denisse

Ingredients

for the salad:

• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound rainbow carrots
• 2 tablespoons avocado oil
• 2 cups arugula
• 1/4 cup feta crumbled
• 1/4 cup pine nuts
• 8 dates pitted and sliced
• small handful fresh mint leaves
• flaky sea salt

for the dressing:

• 2 tablespoons avocado oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 2 tablespoons orange juice
• 1 teaspoon orange zest
• 1 clove garlic minced
• 1 teaspoon reserved carrot spice blend see above

Instructions

1. Heat oven to 400 degrees F. Combine the spices together in a small bowl. Set one teaspoon of the spice blend aside for the dressing. Place carrots on a parchment lined baking sheets and toss with avocado oil and remaining spice blend.
2. Roast carrots for 25-30 minutes or until fork tender, flipping once about halfway through. Remove carrots from oven and let cool to room temperature.

3. In the meantime, make the dressing. Add 2 tablespoons avocado oil, apple cider vinegar, maple syrup, orange juice, orange zest, garlic and reserved spice blend to a jar and whisk to combine. Taste and add salt if needed (I added another pinch of salt).

4. To assemble the salad, lay a bed of arugula on a serving plate. Top with roasted carrots and drizzle with some of the dressing. Top with feta, pine nuts, dates and mint. Finish with another drizzle of the dressing and flaky sea salt.