Best 14 Orange Carrot Salad Recipes

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**A Symphony of Sweet and Savory: Orange Carrot Salad Recipes to Delight Your Taste Buds**

Relish the vibrant fusion of flavors in this curated collection of orange carrot salad recipes, a medley of culinary creations that showcase the harmonious marriage of sweet and savory notes. Embark on a culinary journey as we explore diverse culinary interpretations, each offering a unique twist on this classic dish. From the tangy zest of citrus to the earthy warmth of roasted vegetables, these recipes are sure to tantalize your taste buds and leave you craving more.

**1. Classic Orange Carrot Salad: A Timeless Delight**

This classic recipe embodies simplicity and elegance, featuring a refreshing blend of grated carrots, juicy oranges, and a zesty dressing. The natural sweetness of carrots pairs perfectly with the citrusy tang of oranges, while the dressing, made with olive oil, vinegar, and honey, adds a touch of acidity and sweetness.

**2. Roasted Carrot and Orange Salad: A Savory Twist**

This recipe takes a delightful turn by roasting the carrots, infusing them with a smoky, caramelized flavor. Combined with roasted orange segments, the carrots create a symphony of textures and flavors. Tossed in a balsamic vinaigrette, this salad offers a tantalizing blend of sweet, tangy, and savory notes.

**3. Orange Carrot Salad with Feta and Pistachios: A Mediterranean Delight**

Inspired by Mediterranean cuisine, this recipe incorporates briny feta cheese and crunchy pistachios, adding a delightful textural contrast to the tender carrots and oranges. The tanginess of the feta and the nutty flavor of the pistachios elevate the salad to a new level of sophistication.

**4. Orange Carrot Salad with Ginger and Lime: An Asian-Inspired Treat**

This recipe draws inspiration from Asian flavors, introducing grated ginger and tangy lime juice to the mix. The result is a vibrant and refreshing salad with a touch of spice from the ginger and a burst of citrus from the lime.

**5. Orange Carrot Salad with Avocado and Quinoa: A Superfood Sensation**

This recipe combines the goodness of superfoods to create a nutrient-packed salad. Creamy avocado, hearty quinoa, and juicy oranges come together in a harmonious blend, while a honey-lime dressing adds a touch of sweetness and acidity.

These orange carrot salad recipes offer a delightful array of flavors, textures, and inspirations. From the classic simplicity of the original recipe to the innovative twists of roasted vegetables, Mediterranean influences, Asian spices, and superfood combinations, there's something for every palate to savor. Dive into this culinary adventure and discover your new favorite way to enjoy the vibrant flavors of orange and carrot.

Let's cook with our recipes!

CARROT, AVOCADO, AND ORANGE SALAD



Carrot, Avocado, and Orange Salad image

Provided by April Bloomfield

Categories     Salad     Garlic     Side     Vegetarian     Lunch     Avocado     Carrot     Spring     Healthy     Vegan     Cumin     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 11

4 medium garlic cloves, smashed and peeled
Maldon or another flaky sea salt
1 1/2 teaspoons cumin seeds, toasted and ground
1 1/2 teaspoons coriander seeds, toasted and ground
1 to 1 1/2 teaspoons crumbled dried pequin chilies or red pepper flakes
1/4 cup plus 2 tablespoons extra virgin olive oil
30 or so similarly sized (each about the size of your pointer finger) young carrots, not peeled, 1/2 inch of the green tops left on
3 tennis-ball-sized oranges
3 ripe Hass avocados, chilled
2 tablespoons freshly squeezed lemon juice
A handful of small, delicate cilantro sprigs

Steps:

  • Preheat the oven to 400°F.
  • Pound the garlic with a healthy pinch of salt in a mortar until you have a wet, fairly smooth paste. (You can also do this on a cutting board, chopping and mashing and chopping and mashing until you're satisfied.) Put the paste in a large mixing bowl. Add the cumin, coriander, chilies, and 1/4 cup of the olive oil and stir well, then add the carrots and toss well so they're coated with the oil and spices. Sprinkle on 3 healthy pinches of salt, crushing the grains with your fingers as you add them, and toss again.
  • Put the carrots in a large shallow baking dish in one layer. Scrape out the extra garlic, spices, and oil from the bowl and spread evenly on top of the carrots. Pour 1/4 cup water into an empty spot in the casserole (you don't want to wash off the tasty oily stuff) and tilt the dish so the water spreads across the bottom.
  • Cover the dish tightly with foil and put it in the oven. Cook the carrots for 25 minutes. Take off the foil and keep cooking until the carrots are lightly browned, and about as tender and creamy as avocado flesh, but not so soft that they threaten to fall apart, about 35 minutes more.
  • While the carrots are roasting, segment the orange as you would a lemon. Squeeze the membranes into a small bowl to release the juice. Set it aside.
  • When the carrots are done, take the dish out of the oven and let it sit until the carrots have cooled a bit but are still warm.
  • Meanwhile, take the avocados from the fridge. Halve them lengthwise, remove the pits, and peel the halves. Cut the flesh lengthwise into slices about the same size as the carrots-the slices should be sturdy enough that they don't break up when you toss them.
  • Put the avocado slices in a large mixing bowl and add the reserved orange juice, the lemon juice, the remaining 2 tablespoons olive oil, and a healthy pinch or two of salt. Toss gently and well with your hands. Push the avocado to one side of the bowl. Add the carrots a handful at a time, scraping and tossing them in the beautiful green liquid in the bowl before adding the next handful. Make sure to scrape out and add all the garlicky spices left in the baking dish. Toss it all together gently, being careful not to break the avocado slices.
  • Stack the carrots, avocado, and orange segments on a platter or in a serving bowl so they're facing this way and that. Top with the cilantro and serve right away.

CARROT, ORANGE AND RADISH SALAD



Carrot, Orange and Radish Salad image

Provided by Tyler Florence

Categories     side-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 10

4 carrots
6 radishes (or 4-inch piece daikon radish)
1 handful fresh mint leaves
1 handful fresh cilantro leaves
2 navel oranges
1/2 teaspoon ground cinnamon
1/2 teaspoon sugar
1/2 lemon, juiced
1 teaspoon orange flower water
Kosher salt

Steps:

  • Slice carrots and radishes as thinly as possible and add to a large bowl. Add mint and cilantro. Remove the peel and pith from the oranges. Working over a bowl to catch the juice, cut between the membranes to remove the orange segments; add them to the carrots. Squeeze the membrane to extract the rest of the juice and add the cinnamon, sugar, lemon juice, orange flower water, and salt, to taste. Mix to dissolve sugar and salt. Pour over the carrot mixture and gently toss to coat. The salad can be served immediately but allowing it to sit for 1 or 2 hours will help the flavors to blend. Just before serving, taste and adjust seasoning.

ROAST CARROT AND AVOCADO SALAD WITH ORANGE AND LEMON DRESSING



Roast Carrot and Avocado Salad with Orange and Lemon Dressing image

If you're going to use cooked carrots in a salad you've got to make it with some attitude! This fantastic Moroccan-style salad combines roast carrots with avocados - and because they have the same texture in your mouth, I thought I'd add the chargrilled flavor and crunch of toasted ciabatta to round things off. With spices, seeds, sour cream and a delicious citrus dressing, you've got a winner.

Provided by Jamie Oliver

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 17

1 pound medium mixed colored carrots, with their leafy tops
Sea salt
2 level teaspoons whole cumin seeds
1 or 2 small dried chiles, crumbled
Freshly ground black pepper
2 cloves garlic, peeled
4 sprigs fresh thyme, leaves picked
Extra-virgin olive oil
Red or white wine vinegar
1 orange, halved
1 lemon, halved
3 ripe avocados
4 (1/2-inch thick) slices ciabatta or other good-quality bread
2 handfuls interesting mixed winter salad leaves (like Treviso, arugula, radicchio or cavolo nero tops), washed and spun dry
2 bunches watercress
2/3 cup sour cream
4 tablespoons mixed seeds, toasted

Steps:

  • Preheat the oven to 350 degrees F.
  • Parboil the carrots in boiling, salted water for 10 minutes, until they are very nearly cooked, then drain and put them into a roasting pan. You should flavor them while they're steaming hot, so while the carrots are cooking get a pestle and mortar and smash up the cumin seeds, chilles, salt and pepper. Add the garlic and thyme leaves and smash up again until you have a kind of paste. The idea here is to build up the flavors. Add enough extra-virgin olive oil to generously cover the paste, and a good swig of vinegar. This will be like a marinade, a rub and a dressing all in one! Stir together, then pour over the carrots in the pan, coating them well. Add the orange and lemon halves, cut side down.
  • These will roast along with the carrots, and their juice can be used as the basis of the dressing. Place in the preheated oven for 25 to 30 minutes, or until golden.
  • While the carrots are roasting, halve and peel the avocados, discarding the pits, then cut them into wedges lengthwise and place in a big bowl. Remove the carrots from the oven and add them to the avocados. Carefully, using some tongs, squeeze the roasted orange and lemon juice into a bowl and add the same amount of extra-virgin olive oil and a little swig of red wine vinegar. Season, and pour this dressing over the carrots and avocados. Mix together, have a taste and correct the seasoning. Call your gang round the table while you toast or broil your ciabatta slices.
  • Tear the toasted bread into little pieces and add to the dressed carrot and avocado. Mix together, toss in the salad leaves and cress and transfer to a big platter or divide between individual plates. Spoon over a nice dollop of sour cream, sprinkle over your toasted seeds and drizzle over some extra-virgin olive oil.
  • Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users.

ORANGE CARROT SALAD



Orange Carrot Salad image

This is a refreshing salad that adds a little zip to a festive dinner. Our state is second to Florida in production of oranges, so this recipe truly represents my area. I hope you get the chance to try it soon.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 10m

Yield 6 servings.

Number Of Ingredients 6

3 cups shredded carrots
2 medium oranges, peeled
3 tablespoons lemon juice
1 tablespoon sugar
1 teaspoon ground cinnamon
Dash salt

Steps:

  • Place carrots in a medium bowl. Section oranges into the bowl to catch juices. Add remaining ingredients and mix well. Cover and chill for several hours.

Nutrition Facts : Calories 48 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 44mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 1g protein.

MOROCCAN ORANGE-BLOSSOM SCENTED CARROT SALAD



Moroccan Orange-Blossom Scented Carrot Salad image

LIght Moroccan meal starter, untried by me. Note that cooking time includes chilling time. Adapted from "It's All American Food" by David Rosengarten. Posted for ZWT NA*ME

Provided by Muffin Goddess

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 garlic clove, mashed into paste
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1 pinch cayenne pepper
fresh ground black pepper, to taste
1 teaspoon sugar
2 teaspoons lemon juice (or 1 packet of True Lemon)
3 tablespoons extra virgin olive oil
1 tablespoon orange blossom water, divided
1 lb carrot, scraped and cut diagonally into 1/8-inch thick slices (approx. 4 cups sliced carrots)
1 tablespoon finely chopped fresh parsley

Steps:

  • Bring a large pot of generously salted water to a boil over high heat.
  • While you're waiting for your water to boil, Stir together 1 tsp of the orange blossom water and all other ingredients except for the carrots and parsley in a medium mixing bowl. Set dressing mixture aside.
  • Once your water is at a full rolling boil, add the carrots and cook until tender but still a bit crisp (I'm guessing about 10 minutes for this, because the carrots are so thin, but you'll have to check them as they cook so you don't end up with mushy carrots). When the carrots are done to your liking, drain them and add them to the dressing bowl, tossing to coat thoroughly. At this point, if you can fit the mixing bowl in your freezer, do so. If, like me, you can't even fit a cereal bowl in your freezer, dump the dressed carrots into a large freezer bag and seal tightly (don't want your freezer smelling like Moroccan dressing, even if it does contain orange blossom water!), and place in the freezer.
  • Allow the mixture to chill for about 15 to 20 minutes, tossing once or twice. Remove from the freezer and pour into a serving bowl if using a freezer bag.
  • Toss mixture once more with the remaining orange blossom water. Salt to taste, if desired (if you salted your water enough for the carrots, you may not need any additional salt).
  • Serve either slightly chilled or at room temp, sprinkled with the parsley.

ORANGE CARROT GELATIN SALAD



Orange Carrot Gelatin Salad image

An old-fashioned gelatin mold with orange Jell-O, grated carrots, and crushed pineapple, made creamy with cream cheese and mayonnaise whisked in. Delicious!

Provided by STARFLOWER

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes     Jell-O® Salad

Time 4h25m

Yield 6

Number Of Ingredients 8

1 (6 ounce) package orange flavored Jell-O® mix
1 cup boiling water
1 (3 ounce) package Neufchatel cheese, softened
¼ cup low-fat mayonnaise
1 tablespoon apple cider vinegar
1 medium carrot, peeled and grated
1 (8 ounce) can crushed pineapple, with juice
1 cup fruit cocktail, drained

Steps:

  • In a large bowl, stir together the orange gelatin and boiling water until the gelatin is dissolved. Whisk in the Neufchatel cheese and mayonnaise until well blended. The gelatin should be slightly thickened and cooled.
  • Stir in the vinegar, carrot, pineapple, and fruit cocktail. Pour into a greased gelatin mold or serving bowl. Cover, and refrigerate until solid, about 4 hours.
  • To unmold, dip the mold into a large bowl of warm water for a couple of minutes to loosen. Then invert onto a plate to serve.

Nutrition Facts : Calories 200.6 calories, Carbohydrate 38.8 g, Cholesterol 10.8 mg, Fat 4 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 2.1 g, Sodium 262 mg, Sugar 36.5 g

MOROCCAN CARROT SALAD WITH ORANGE BLOSSOM WATER VEGAN



Moroccan Carrot Salad With Orange Blossom Water Vegan image

The orange blossom water gives this salad a delightfully unusual scent and taste. I really loved it and I'll definitely be making this again. (You can purchase orange blossom water at your local Indian or Middle Eastern grocer.)

Provided by bliss336

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/3 lbs carrots
2 garlic cloves
1 tablespoon sugar
1 tablespoon extra virgin olive oil
2 teaspoons orange blossom water
1/2 teaspoon salt
black pepper
chopped fresh flat-leaf parsley (to garnish)
chopped fresh cilantro (to garnish)

Steps:

  • Peel the carrots and cut them in half and lengthwise.
  • Put them in a pot with just enough water to cover them, 1/2 the garlic, and the sugar.
  • Boil until just tender. Drain.
  • While the carrots are boiling, mix together the olive oil, orange blossom water, remaining garlic, and pepper.
  • Return the carrots to the pot with this mixture and sauté over low heat for a few minutes to combine the flavors.
  • Remove from heat, put in a serving dish, and mix with the chopped parsley and cilantro.

LEBANESE CARROT AND ORANGE SALAD



Lebanese Carrot and Orange Salad image

Make and share this Lebanese Carrot and Orange Salad recipe from Food.com.

Provided by morgainegeiser

Categories     Lebanese

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

2 cups shredded carrots
2 large oranges, peeled and sectioned, then cut into pieces
1/2 cup onion, cut into thin slices
1/3 cup raisins
1 1/2 tablespoons vegetable oil
1 1/2 tablespoons lemon juice
1 tablespoon water

Steps:

  • In a medium bowl, combine carrots, oranges and raisins.
  • Toss to combine.
  • In a small bowl, combine remaining ingredients.
  • Spoon over carrot mixture. Mix well.
  • Chill several hours or overnight.
  • Mix before serving.
  • Note: preparation time does not include chilling time.

ORANGE BLOSSOM MINTED CARROT RAISIN SALAD



Orange Blossom Minted Carrot Raisin Salad image

I love traditional carrot raisin salad ... but I always hated that some people use WAY too much mayo. You could hardly taste the carrots which were the main ingredient. So I found this a few years ago, and it has become my favorite, especially since I live in FL, it has great orange flavor. This is originally a Whole Foods Recipe, but it has been passed around quite a bit, so there have been some changes; however, I can't claim any rights to this - but it is such a light refreshing recipe. Take advantage of those pre-shredded carrots from the produce section, I definitely do (but you can always shred your own, especially if you grow them in your garden). A few grocery store items and you are set. As there is no mayo in this dish, it makes a great BBQ dish or potluck salad because it travels well. I always garnish with a couple of orange slices to remind people of what the main flavor is. And ... Orange Blossom Water? ... What do I use it in? Why bother buying a whole bottle? Well, I originally bought it for this salad, but I have used it over seafood, in teas (warm and cold), rice, and drizzled over grilled vegetables which is great. It can be purchased online, at Whole Foods and many other Health Food Markets, also any Asian Markets. It is a great addition to your condiment collection.

Provided by SarasotaCook

Categories     < 15 Mins

Time 10m

Yield 6-8 Side servings, 6-8 serving(s)

Number Of Ingredients 14

1 lb carrot, shredded (usually 1 bag of shredded carrots)
1/4 cup cran raisins
1/4 cup golden raisin
1/2 cup pecans, rough chopped (add more nuts if you like)
1/4 cup olive oil
2 tablespoons lemon juice
1 orange (1 tablespoon zested, then 1/2 juiced, and the other 1/2 sliced as a garnish)
3 tablespoons orange blossom water (no substitute)
2 tablespoons orange blossom honey
3/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 cup of fresh mint, chopped (more or less to taste)
salt
pepper

Steps:

  • Dressing -- Mix all the ingredients (except the mint) in a small bowl or measuring cup. Mix well to combine. Set half of the orange that you sliced as a garnish off to the side.
  • Salad -- In a medium bowl, add the carrots and both raisins and mix well to combine. Toss with 1/2 of the dressing and check for seasoning (salt and pepper). Add a bit more of the dressing, but save a little to add right before you serve. Cover well with saran wrap and refrigerate for at least 1 hour.
  • Serve -- Before serving, toss well, and add in the pecans, mint and the reserved dressing if necessary. I like to plate and garnish with some of the orange slices. ENJOY!

ORANGE BLOSSOM CARROT SALAD



Orange Blossom Carrot Salad image

This carrot salad is representing the Middle East for ZWT 6. Orange flower water is distilled from bitter orange blossoms and is used to flavor drinks, salads, and desserts. Chef Evie Lieb adapted the recipe from The New Book of Middle Eastern Food.

Provided by cookiedog

Categories     Vegetable

Time 3h15m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 lb carrot, peeled and coarsely grated (with small cores)
1/2 cup golden raisins or 1/2 cup crimson raisins
1/4 cup olive oil
2 tablespoons honey
2 tablespoons freshly juiced lemon juice
2 teaspoons freshly juiced lemon juice
2 tablespoons orange flower water
2 teaspoons orange flower water
3/4 teaspoon ground ginger
1/2 teaspoon cinnamon (to taste)
salt and pepper, lightly sprinkled to taste
chopped of fresh mint (to garnish)

Steps:

  • Combine all the ingredients except mint. Chill in refrigerator several hours or overnight. Serve garnished with slivers of mint leaves.

SPICED CARROT AND ORANGE SALAD



Spiced Carrot and Orange Salad image

This is based on a recipe by chef, Jill Dupleix. It's quick and easy-to-make, and has warm flavours from the cumin and cinnamon. Great colour too!

Provided by Leggy Peggy

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 12

450 g carrots (about 1 pound)
1 large orange
1/8-1/4 cup cilantro leaf (coriander)
1/8-1/4 cup mint leaf
2 tablespoons orange juice
1 tablespoon lemon juice
2 tablespoons extra virgin olive oil
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 teaspoon icing sugar (confectioners)
sea salt
fresh ground black pepper

Steps:

  • Peel the carrots and grate them coarsely.
  • Peel the orange with a knife, removing all the white pith. Cut it crosswise into 1 cm thick slices, then into small segments.
  • Finely chop the coriander (cilantro) and mint leaves.
  • Put the grated carrot, orange segments in a large bowl.
  • Make dressing and pour over carrot mixture. Sprinkle with herb leaves. Toss lightly and serve.

Nutrition Facts : Calories 94.6, Fat 4.8, SaturatedFat 0.7, Sodium 52.6, Carbohydrate 13.2, Fiber 3, Sugar 8.2, Protein 1.1

ROAST CARROT AND AVOCADO SALAD WITH ORANGE AND LEMON DRESSING



ROAST CARROT AND AVOCADO SALAD WITH ORANGE AND LEMON DRESSING image

Categories     Salad     Vegetable     Side

Yield 4 servings

Number Of Ingredients 18

• 1 pound medium differently colored carrots, with their leafy tops
• 2 level teaspoons whole cumin seeds
• 1 or 2 small dried chillies, crumbled
• sea salt and freshly ground black pepper
• 2 cloves of garlic, peeled
• 4 sprigs of fresh thyme, leaves picked
• extra virgin olive oil
• red or white wine vinegar
• 1 orange, halved
• 1 lemon, halved
• 3 ripe avocados
• red wine vinegar
• 4 x ½-inch-thick slices of ciabatta or other
• good-quality bread
• 2 handfuls of interesting mixed winter salad leaves (like Treviso, arugula, radicchio or cavolo nero tops), washed and spun dry
• 2 bunches of cress
• 2⁄3 cup of sour cream
• 4 tablespoons mixed seeds, toasted

Steps:

  • Preheat the oven to 350°F. Parboil your carrots in boiling, salted water for 10 minutes, until they are very nearly cooked, then drain and put them into a roasting pan. You should flavor them while they're steaming hot, so while the carrots are cooking get a pestle and mortar and smash up the cumin seeds, chillies, salt and pepper. Add the garlic and thyme leaves and smash up again until you have a kind of paste. The idea here is to build up the flavors. Add enough extra virgin olive oil to generously cover the paste, and a good swig of vinegar. This will be like a marinade, a rub and a dressing all in one! Stir together, then pour over the carrots in the pan, coating them well. Add the orange and lemon halves, cut-side down. These will roast along with the carrots, and their juice can be used as the basis of the dressing. Place in the preheated oven for 25 to 30 minutes, or until golden. While the carrots are roasting, halve and peel your avocados, discarding the pits, then cut them into wedges lengthwise and place in a big bowl. Remove the carrots from the oven and add them to the avocados. Carefully, using some tongs, squeeze the roasted orange and lemon juice into a bowl and add the same amount of extra virgin olive oil and a little swig of red wine vinegar. Season, and pour this dressing over the carrots and avocados. Mix together, have a taste and correct the seasoning. Call your gang round the table while you toast or broil your ciabatta slices. Tear the toasted bread into little pieces and add to the dressed carrot and avocado. Mix together, toss in the salad leaves and cress and transfer to a big platter or divide between individual plates. Spoon over a nice dollop of sour cream, sprinkle over your toasted seeds and drizzle over some extra virgin olive oil.

CARROT SALAD WITH ORANGE, GREEN OLIVES, AND GREEN ONIONS



Carrot Salad with Orange, Green Olives, and Green Onions image

Categories     Salad     Olive     Onion     Appetizer     Vegetarian     Quick & Easy     Lemon     Orange     Carrot     Summer     Vegan     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes16 servings

Number Of Ingredients 10

3 pounds carrots, peeled, cut on diagonal into 1/4-inch-thick slices
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 tablespoon grated orange peel
1 tablespoon ground coriander
Drizzle of honey (optional)
1 cup drained chopped pitted brine-cured green olives
1 cup chopped green onions
Orange slices
Fresh Italian parsley sprigs

Steps:

  • Cook carrots in large pot of boiling salted water until crisp-tender, about 7 minutes. Drain well.
  • Whisk oil, lemon juice, orange peel, and coriander in large bowl to blend. Add hot carrots and toss to coat. Cool, tossing occasionally. Season with salt and pepper. Drizzle with honey, if desired. Stir in olives and green onions. Cover and refrigerate at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.)
  • Stir salad to redistribute dressing. Garnish edges of platter with orange slices and parsley. Mound carrots in center.

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

Tips:

  • For the best flavor, use fresh, juicy oranges and carrots.
  • If you don't have a microplane, you can use the smallest holes on a regular grater to zest the oranges.
  • To make the salad ahead of time, combine all of the ingredients except for the walnuts and parsley. Cover and refrigerate for up to 24 hours. Then, just before serving, stir in the walnuts and parsley.
  • This salad is also a great way to use up leftover cooked carrots. Simply roast or steam the carrots until they are tender, then let them cool before adding them to the salad.

Conclusion:

This orange carrot salad is a refreshing and flavorful side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. The combination of sweet oranges, crunchy carrots, and tangy dressing is sure to please everyone at your table.

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