Moroccan Carrot Salad with Oranges and Medjool Dates
Bright, vibrant, and bursting with flavor, this Moroccan Carrot Salad with Oranges and Medjool Dates is a culinary journey to North Africa in every bite. Featuring tender grated carrots, juicy orange segments, and the natural sweetness of Medjool dates, this salad strikes the perfect balance between sweet and savory. Fragrant spices like ground cumin and cinnamon infuse the dish with warm, earthy notes, while fresh parsley and mint add a refreshing herbal touch. A drizzle of olive oil and lemon juice ties it all together, creating a zesty and aromatic dressing. Topped with optional toasted almonds for an irresistible crunch, this salad is not only a feast for the senses but also a quick and easy, no-cook recipe perfect for light lunches, elegant holiday spreads, or as a delicious side dish. Ready in just 20 minutes, it’s a gluten-free, vegan-friendly option that’s sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium Carrots
- 2 large Oranges
- 6 pieces Medjool dates
- 2 tablespoons Fresh parsley
- 2 tablespoons Fresh mint
- 2 tablespoons Olive oil
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Ground cumin
- 0.5 teaspoons Ground cinnamon
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Toasted almonds (optional)
Instructions
Peel the carrots and grate them using the larger holes of a box grater or a food processor with a shredding attachment. Transfer to a large mixing bowl.
Peel the oranges and remove as much of the white pith as possible. Slice them into segments and add to the bowl with the carrots.
Pit the Medjool dates and slice them into thin strips. Add them to the salad bowl.
Chop the fresh parsley and mint finely. Sprinkle them over the carrot mixture.
In a small bowl, whisk together the olive oil, fresh lemon juice, ground cumin, ground cinnamon, salt, and black pepper until well combined.
Pour the dressing over the carrot mixture and toss everything together until evenly coated.
Taste and adjust seasoning if needed, adding more salt or lemon juice if desired.
If using, sprinkle toasted almonds over the salad for added crunch and flavor as a garnish.
Serve immediately or chill in the refrigerator for 15–20 minutes to allow the flavors to meld together.
Nutrition Facts
Calories |
1051 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1376 mg | 60% | |
| Total Carbohydrate | 188.7 g | 69% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 140.8 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 514 mg | 40% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2863 mg | 61% | |
*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.
