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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


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


  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.