Moroccan Carrot and Spinach Salad

Total Time
Prep 15 mins
Cook 20 mins

This lovely warm salad, with flavours reminiscent of Morocco, is the creation of celebrity chef Wolfgang Puck.

Ingredients Nutrition


  1. In a large saute pan, heat 1 tablespoon olive oil.
  2. Add the carrots, 2 tablespoons sugar, 1/2 cup lemon juice, and 1/4 teaspoon kosher salt.
  3. Cook the carrots until they just start softening.
  4. In another saute pan, heat 1 tablespoon olive oil.
  5. Add the spinach and cook just until wilted.
  6. Remove from the pan and chop roughly.
  7. In a large bowl, combine the cooked carrots, spinach, remaining 1 teaspoon sugar, cumin, garlic, orange juice, remaining lemon juice and remaining olive oil.
  8. Serve warm.


Most Helpful

This is intense and subtle at the same time. The flavour is unexpectly a big WOW! The cumin is subtle and the citrus is more defined but work so well together. I do not like cooked spinach but really enjoyed this. I will be trying it at home pronto! Many thanks Irmgard. Another winner!

AnnieCan July 04, 2006

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a