Best Moroccan Carrot Blood Orange Salad Recipes

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MOROCCAN CARROT & BLOOD ORANGE SALAD



MOROCCAN CARROT & BLOOD ORANGE SALAD image

Categories     Salad     Carrot

Yield 4 people

Number Of Ingredients 12

1 lb of mixed carrots
1 tsp cumin seed
1 tsp coriander
1 tsp fennel seed
1/4 c. olive oil
kosher salt
large pinch of cayenne
4 blood oranges
2 garlic cloves, minced
2tsp lemon juice
2 c baby arugula
1/4 c pitted oil-cured olives, chopped

Steps:

  • Heat oven to 425 Peel & trim carrots, then quarter them lengthwise & cut each length crosswise into 2" chunks. Crush cumin, coriander & fennel On a rimmed baking sheet, spread carrots & toss with crushed spices 2 tbs olive oil 3/4 tsp kosher salt & cayenne. Then roast them in oven, tossing occasionally until caramelized & tender, 30-40 min. cool to room temp. Grate zest of 1 orange into a small bowl Whisk in garlic & 1/4 tsp kosher salt & lemon juice & remaining oil Slice tops & bottoms from each orange. Over a bowl, slice away fruit between the membranes & drop the segments into the bowl . Toss carrots, arugula, olives & dressing into bowl, add salt & lemon juice to taste.

MOROCCAN CARROT-BLOOD ORANGE SALAD



Moroccan Carrot-Blood Orange Salad image

Here, blood orange segments are tossed into a salad of roasted carrots, salty olives and freshly ground spices - a refreshing, satisfying and stunning dish with sunset colors.

Provided by Melissa Clark

Categories     weekday, salads and dressings

Time 1h

Yield 4 servings

Number Of Ingredients 12

1 pound carrots (about 8 medium), peeled and trimmed
1 teaspoon whole cumin seed
1 teaspoon whole coriander seed
1 teaspoon whole fennel seed
1/4 cup extra-virgin olive oil
1 teaspoon coarse kosher salt, more to taste
Large pinch cayenne
4 medium blood oranges
2 garlic cloves, minced
2 teaspoons fresh lemon juice, more to taste
2 cups baby arugula
1/4 cup pitted, oil-cured olives, roughly chopped

Steps:

  • Heat oven to 425 degrees.
  • Quarter the carrots lengthwise and cut each length crosswise into 2-inch chunks. With a mortar and pestle or using the side of a knife, lightly crush the cumin, coriander and fennel. Spread carrots on a large rimmed baking sheet and toss with 2 tablespoons oil, crushed spices, 3/4 teaspoon salt and cayenne. Transfer to oven and roast, tossing occasionally, until carrots are tender and caramelized, 30 to 40 minutes. Cool to room temperature.
  • Meanwhile, grate zest of 1 orange into a small bowl. Whisk in garlic, remaining 1/4 teaspoon salt, and lemon juice. Whisk in 2 tablespoons oil.
  • Slice the tops and bottoms from each orange. Stand each orange on a flat surface and slice away the rind and pith, top to bottom, following curve of the fruit. Hold oranges over a large bowl and slice away fruit between the membranes, releasing segments into the bowl.
  • Toss carrots, arugula and olives into the bowl. Gently toss in dressing. Taste and add more salt and lemon juice if necessary.

Nutrition Facts : @context http, Calories 245, UnsaturatedFat 12 grams, Carbohydrate 28 grams, Fat 15 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 607 milligrams, Sugar 18 grams

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