Moroccan Carrot Salad With Oranges and Medjool Dates

Recipe by Lavender Lynn

This recipe is from Food & Wine.

Top Review by evelynathens

Very good - and the kids loved that the carrots hadn't been cooked. I made a half recipe but kept the full amount of spices, and I thought that was just perfect, so I would suggest possibly upping the spices a bit if you make the full amount. Did add a (small) handful of chopped pistachios over top for added crunch.

Ingredients Nutrition


  1. In a medium bowl, whisk the orange and lemon juice with the zests, sugar, cinnamon, cumin and cayenne. Gradually whisk in the olive oil and season the dressing with salt.
  2. In a large bowl, toss the carrots with all but 2 tablespoons of the dressing and let stand at room temperature for 40 minutes.
  3. Using a very sharp knife, peel the remaining 3 oranges, carefully removing all of the bitter white pith. Cut in between the membranes, releasing the orange sections into the bowl with the remaining dressing. Add the dates and toss. Arrange the carrot salad on a platter, spoon the oranges and dates around it and serve.

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