Bursting with citrusy, herby flavor, plus a touch of cinnamon and cumin, this Moroccan carrot and orange salad is the kind of side dish that makes a simple meal feel instantly more special. And it's ready in about 15 minutes.
I first enjoyed this salad alongside a bowl of chilled tomato gazpacho while visiting Spain, and I couldn't wait to recreate the meal at home. I usually start with carrots shredded in a food processor, but grabbing a bag of shredded carrots at the store is an easy shortcut. The carrots are combined with orange segments, fresh cilantro and mint, and a quick dressing made with olive oil, orange juice, pure maple syrup, ground cinnamon and cumin, plus salt and pepper.
If you're working through a bag of carrots and a pile of oranges, try my Moroccan orange spiced quinoa next. It has a similar citrusy, warm-spiced flavor profile.
Incredibly simple and delicious. I followed the recipe precisely; don't change a thing.
- David
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
How to make carrot and orange salad
- Add the salad ingredients to a bowl: Toss in the shredded carrots, orange segments, and finely chopped cilantro and mint.
- Shake up the dressing: Combine the olive oil, orange juice, pure maple syrup, ground cinnamon, ground cumin, salt, and pepper in a small jar and shake until emulsified.
- Toss and serve: Pour the dressing over the salad and toss well to coat. Serve right away, or cover and refrigerate until you're ready to eat.
Serving suggestions
This Moroccan carrot and orange salad is a bright side dish that pairs well with everything from one-pot soups and stews to quick weeknight mains. Here are a few favorite ways to serve it:
- As a citrusy side for a hearty main like Spanish-style chickpea and tomato stew
- Alongside Middle Eastern-inspired basmati rice pilaf
- On a potluck table when you want something fresh and colorful
And it's easy to make it your own. Try adding sliced green onions, a handful of golden raisins or currants, or pistachios or pine nuts for extra crunch.
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Love and Veggies,
Amy
📋 Recipe
Moroccan Carrot and Orange Salad
Ingredients
For the salad:
- 3 cups carrots, peeled and shredded
- 2 oranges, peeled and segmented, with segments cut in half
- 3 Tablespoons fresh cilantro, minced
- 1 Tablespoon fresh mint, minced
For the dressing:
- 3 Tablespoons extra virgin olive oil
- 2 Tablespoons orange juice
- 1 Tablespoon pure maple syrup
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cumin
- salt and pepper, to taste
Instructions
- Add the salad ingredients to a medium bowl.3 cups carrots, 2 oranges, 3 Tablespoons fresh cilantro, 1 Tablespoon fresh mint
- Combine the dressing ingredients in a small jar and shake well.3 Tablespoons extra virgin olive oil, 2 Tablespoons orange juice, ¼ teaspoon ground cinnamon, ¼ teaspoon ground cumin, 1 Tablespoon pure maple syrup, salt and pepper
- Pour the dressing over the salad and toss well to coat. Serve immediately or cover and refrigerate until ready to serve.
Notes
- Food processor (fastest): Use the shredding blade and you're done in seconds.
- Box grater: Totally works, especially with larger carrots.
- Store-bought shredded carrots: Great shortcut. If they look a little dry, rinse them in a colander and pat dry before using.
- Slice off the top and bottom.
- Cut away the peel and white pith.
- Hold the orange over a bowl and slice between the membranes to release the segments.
- If the segments are large, cut them in half so you get bite-sized pieces.
- Save the juice in the bowl for the dressing.
Nutrition
Nutritional information is an estimation only.
Marlene Mandala says
so yummy
Amy Katz says
Thank you, Marlene!
David says
Incredibly simple and delicious. I followed the recipe precisely; don’t change a thing.
Amy Katz says
I'm so happy you enjoyed the salad, David!
Lynn Hulbert says
Such a refreshing salad and it’s flavours compliment any meat.
Nicola says
Fresh and tasty! Appetising pictures made me make it. Thank you!
Amy Katz says
Thank you so much, Nicola! I'm happy you enjoyed it.
emily hourihan says
Love..... can add anything you have, of course, celery, onions, almonds, raisins. Thank you!
JD says
Can you skip the cilantro and mint? Substitute something else?
Amy Katz says
You can use other herbs like parsley or simply leave them out. But the mint gives a lot of flavor to this salad.