Moroccan Carrot Salad with Dates and Yogurt Vegan Friendly
Bright, flavorful, and irresistibly fresh, this Moroccan Carrot Salad with Dates and Yogurt is a vegan-friendly spin on a classic dish that's bursting with vibrant Mediterranean flavors. Sweet grated carrots mingle with chewy Medjool dates, aromatic parsley and mint, and crunchy toasted almonds, creating a dynamic blend of textures. A zesty dressing of lemon juice, olive oil, warm cumin, and cinnamon ties it all together, while a dollop of creamy vegan yogurt adds a refreshing tang. Perfectly balanced with optional bursts of jewel-like pomegranate seeds for garnish, this salad dazzles as an appetizer, side dish, or light main. Ready in just 20 minutes, it’s an easy yet elegant choice for those craving healthy, globally inspired cuisine—all without compromising on flavor.
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Recipe Information
Ingredients
- 4 medium (peeled and grated) Carrots
- 6 pitted and chopped Medjool dates
- 2 tablespoons (chopped) Fresh parsley
- 2 tablespoons (chopped) Fresh mint
- 3 tablespoons (lightly toasted) Slivered almonds
- 2 tablespoons (freshly squeezed) Lemon juice
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon (to taste) Sea salt
- 0.25 teaspoon (to taste) Black pepper
- 0.5 cup Vegan plain yogurt
- 3 tablespoons Optional garnish: pomegranate seeds
Instructions
1. Begin by peeling and grating 4 medium carrots. Place the grated carrots in a large mixing bowl.
2. Pit and chop 6 Medjool dates into small pieces. Add the chopped dates to the bowl with the carrots.
3. Roughly chop 2 tablespoons each of fresh parsley and fresh mint. Add the herbs to the bowl.
4. Lightly toast 3 tablespoons of slivered almonds in a dry skillet over medium heat for 3-4 minutes, stirring frequently until golden brown. Remove from heat and let cool before adding them to the salad.
5. In a small bowl, whisk together 2 tablespoons of freshly squeezed lemon juice, 2 tablespoons of olive oil, 1 teaspoon of ground cumin, 1/2 teaspoon of ground cinnamon, 1/2 teaspoon of sea salt, and 1/4 teaspoon of black pepper. Adjust the seasoning to taste.
6. Pour the dressing over the carrot mixture and toss well to combine, ensuring every ingredient is evenly coated.
7. Transfer the salad to a serving dish. Drizzle 1/2 cup of vegan plain yogurt over the top, or serve on the side for individual portions.
8. Optional: Garnish with pomegranate seeds for an extra pop of color and sweetness.
9. Serve immediately or let the salad chill in the refrigerator for 20-30 minutes to allow the flavors to meld together.
Nutrition Facts
Calories |
1362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.1 g | 96% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1396 mg | 61% | |
| Total Carbohydrate | 171.5 g | 62% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 117.7 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 620 mg | 48% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2940 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
