I don’t make many carrot salads. In fact I haven’t made one for quite some time. But this recipe is a keeper. It’s adapted from Sprouted Kitchen’s Bowl + Spoon The dressing is super delicious with Moroccan flavors that I really love. I changed a couple things from the original recipe, rather than using Medjool dates, which are probably delicious, I used a dried fruit mix that I had on hand. And I didn’t use the green onions, as I didn’t have those on hand either, and considering I was already using red onion, it seemed enough to me. I think it’s fine to skip unless you prefer a lot of onion in your salad. It’s a colorful and delicious salad that will keep well in the fridge, it also makes a huge amount with several servings. I’ve bookmarked a few things in the book that I’ll be making soon, maybe it’s all this rain or winter fatigue, but I really just want bowls of salads and fresh vegetables these days.

Marrakesh Carrot Salad

4 cups grated (or julienned) carrots (about 5 or 6 carrots)
1 1/2 cup garbanzo beans, rinsed and drained
1/3 cup dried fruit, such as Medjool dates or raisins
1/3 of a red onion, minced
1/2 cup coarsely chopped cilantro
2 1/2 tablespoons olive oil
Zest and juice of 2 limes
1/2 teaspoon ground cumin
1/4 teaspoon ground or freshly grated nutmeg
1/4 teaspoon turmeric
Pinch of red pepper flakes
1/2 teaspoon sea salt or kosher salt
1/2 teaspoon freshly ground pepper
1/2 cup toasted pistachios
Crumbled feta cheese (for garnish, optional)

In large bowl combine the carrots, garbanzo beans, dates, red onion and cilantro. In another bowl whisk together the olive oil, zest and juice of the limes, cumin, nutmeg, turmeric, red pepper flakes, salt, and pepper.

Pour the dressing over the carrot said and toss to coat. Top with the pistachios and feta cheese. Serve as is or cover and chill in the fridge. (the salad will keep well and tastes even better after it’s had time to sit)

Adapted from Sprouted Kitchen’s Bowl + Spoon