Moroccan Carrot Salad

I made my lemon and almond tart the other day because we were having friends over for dinner. Italian Lemon and Almond Tart Of course I actually served dinner too, and not just dessert, although life is short and sometimes we do need to eat dessert first. 🙂

Dinner was a Mediterranean/Middle Eastern theme. I had simple appetizers to serve while I was cooking. The main meal was lamb and chicken skewers with a pumpkin sauce served over Israeli pearl couscous, a Moroccan carrot salad and pita bread. It was a warm, welcoming meal for a cool fall day. Everyone loved the meal. After wards, we all sat around and visited while playing a few rounds of the game Left-Right-Center (a dice game).

This simple salad was so colorful and so tasty. It was perfect for a fall dinner, but you can serve it anytime. it’s not just for fall.

Moroccan Carrot Salad

1 lb baby carrots, cut in half

1 cup orange juice

1/4 cup olive oil

salt to taste

1-2 TBSP honey

1-2 TBSP lemon juice

1/2 cup Kalamata olives, cut in half

1/4 cup pomegranate seeds

1 tsp cumin

1-2 TBSP fresh cilantro, chopped

1 TBSP fresh mint, chopped or 1-2 tsp dried mint

1/3 cup toasted pine nuts

Saute the carrots in olive oil for about 5 minutes, or until they soften a bit. You do not want them to soft. You still want a little crispness left to them.

Heat the orange juice in a pot and cook until the liquid is reduced by about half. Then combine with all the rest of the ingredients and add the carrots. Toss everything together and serve.

I served this with some lamb and chicken kebabs. I did not make the sauce. I just doctored it up a bit. I had a butternut squash sauce, aka pumpkin sauce to the rest of the world, and I added some cumin, oregano, cayenne pepper and balsamic vinaigrette to make it a bit spicier and zestier. I cut both my lamb and chicken into large pieces and marinated it all in the sauce (on separate skewers) for about 4 hours before grilling it all up. Then I reduced the sauce on the stove to top the skewers with once the meat was cooked. Delicious!

It was a fabulous, healthy and colorful fall meal that we got to enjoy with friends both old and new. We all had a fun evening and full satisfied tummies as well.

Stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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