This vibrant Moroccan-inspired salad is a celebration of fresh, contrasting textures and flavors. Crisp, shredded carrots mingle with juicy orange segments and plump, rehydrated currants, creating a delightful sweet-and-sour profile. The dish is dressed in a fragrant blend of olive oil, fresh lemon juice, and a hint of heat from red pepper flakes, which cuts through the sweetness beautifully. Thinly sliced raw onion adds a sharp crunch, while chopped walnuts provide a satisfying nutty finish. It is an excellent side dish for grilled meats or fish, or a refreshing standalone lunch. The flavors meld beautifully when chilled, making it perfect for meal prep or bringing to a picnic. Simple to assemble yet sophisticated in taste, this salad brings a touch of Mediterranean warmth to any table.
Moroccan Carrot & Orange Salad
Description
This vibrant Moroccan-inspired salad is a celebration of fresh, contrasting textures and flavors. Crisp, shredded carrots mingle with juicy orange segments and plump, rehydrated currants, creating a delightful sweet-and-sour profile. The dish is dressed in a fragrant blend of olive oil, fresh lemon juice, and a hint of heat from red pepper flakes, which cuts through the sweetness beautifully. Thinly sliced raw onion adds a sharp crunch, while chopped walnuts provide a satisfying nutty finish. It is an excellent side dish for grilled meats or fish, or a refreshing standalone lunch. The flavors meld beautifully when chilled, making it perfect for meal prep or bringing to a picnic. Simple to assemble yet sophisticated in taste, this salad brings a touch of Mediterranean warmth to any table.Ingredients
Directions
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Soak the currants in warm water for 10 minutes, then drain well.
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Peel the oranges and slice them into segments, removing any white pith.
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Thinly slice the onion into strips.
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In a large mixing bowl, combine the shredded carrots, orange segments, sliced onion, soaked currants, and chopped walnuts.
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Add the olive oil, lemon juice, salt, freshly ground pepper, and red pepper flakes to the bowl.
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Toss gently until all ingredients are evenly coated with the dressing.
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Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 244.1kcal
- % Daily Value *
- Total Fat 21.2g33%
- Saturated Fat 2.5g13%
- Cholesterol 0.0mg0%
- Sodium 78.6mg4%
- Total Carbohydrate 13.4g5%
- Dietary Fiber 4.2g17%
- Sugars 5.7g
- Protein 3.3g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The recipe calls for 1/4 teaspoon of red hot pepper flakes and 1/4 teaspoon of freshly ground pepper, which should be added during the dressing step.
For a milder flavor, you can soak the sliced onions in cold water for 10 minutes before adding them to the salad to reduce their sharpness.
This salad keeps well in the refrigerator for up to 2 days. Add the walnuts just before serving to maintain their crunch.
You can substitute raisins or dried cranberries for the currants if preferred.
