No ordinary moroccan carrot salad recipe

4 servings
15 min
20 min
Very Easy




  • Preheat the oven to 450 degrees Farenheit.
  • In a small bowl mix the nutmeg, cumin, coriander, allspice, ginger, cinnamon, salt, pepper 3 tablespoons of the olive oil and 2 tablespoons of the vinegar. Once mixed, set this aside.
  • In another small bowl mix the chia seeds, sesame seeds and pepitas. Set aside.
  • If you use fresh baby carrots (not the bagged baby carrots from the grocery store) cut the tops off of them and scrub them well – you don’t need to peel these.
  • Boil the carrots for 6 – 8 minutes (they should be slightly tender).
  • Remove the carrots from the water and put them into a baking dish.
  • Once the carrots are in the baking dish, re-mix the ingredients that are in the small bowl and pour it over the hot carrots. Make sure that the carrots are completely covered with the mixture.
  • Place the half lemon, cut side down, in the baking pan (not on top of the carrots).
    Let the carrots sit for 10 minutes.
  • Slide the carrots into the oven and roast for 20 minutes. (Watch the carrots if they’re especially small, you may need to cook them a shorter amount of time.)
  • Using the same small bowl that you mixed the dry seasoning and oil and vinegar add in the remaining 3 tablespoons of olive oil, the 2 tablespoons of the vinegar, the juice of the roasted lemon half and the chopped parsley. This is the salad dressing.
  • Divide the carrots between 4 plates. Top with some of the salad greens. Drizzle with some of the dressing and sprinkle with some of the seed mixture.

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