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Moroccan Carrot Salad

April 24, 2018

Moroccan Carrot Salad

If you've ever complained about carrots being too boring I'm about to make you eat your words. And ALL.THE.CARROTS! Seriously this one is a must-try. Perfect for your next picnic, BBQ, or even healthy pack-ahead lunch.


4 cups sliced heirloom carrots
1/2 cup curly parsley, finely chopped
1/4 cup mint, finely chopped
1/3 cup pomegranate arils
2 tbsp olive oil
2 tbsp fresh orange juice
1 tbsp raw honey
1/4 tsp ground cumin
1/8 tsp ground cinnamon
1/8 tsp sea salt
1/8 tsp black pepper
2 tbsp tahini


Preheat oven to 400F. In a mixing bowl combine sliced carrots, olive oil, orange juice, honey, sea salt and black pepper. Stir to coat. Pour onto a parchment paper lined baking sheet and spread evenly. Roast 20 minutes.

Remove carrots from oven and refrigerate for 30 minutes. Combine carrots, pomegranate arils, parsley, and mint in a serving bowl. Drizzle with tahini.

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