Moroccan Roasted Carrot Apple Salad

Flavorful Moroccan spice-roasted carrots and crisp apples are the perfect duo in this colorful autumn carrot apple salad that's drizzled in a sweet maple dressing.

5 from 1 vote

Flavorful Moroccan spice-roasted carrots and crisp apples are the perfect duo in this colorful autumn carrot apple salad that's drizzled in a sweet maple dressing.

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 312kcal

Ingredients

Moroccan Roasted Carrots

1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
1/8 teaspoon cayenne pepper
1/8 teaspoon ground allspice
1/4 teaspoon salt
1/8 teaspoon ground black pepper
4 medium carrots, peeled and cut into 1/2-in chunks
1 tablespoon extra-virgin olive oil

Maple Dressing

1/4 cup maple syrup
1 tablespoon Dijon mustard
3 tablespoons apple cider vinegar
1/4 cup extra-virgin olive oil
Salt and pepper to taste

Salad

6 cups spring greens mix
2 large apples, peeled, cored, and sliced into 1/4-in thick slices
1/2 cup chopped walnuts, toasted
1/2 cup crumbled feta cheese
1/4 cup golden raisins (optional)

Instructions

Moroccan Roasted Carrots

Preheat oven to 400F. Line a medium sheet pan with parchment paper and set aside.
In a large bowl, combine spices, carrots, and olive oil until evenly combined. Spread in a single layer on prepared sheet pan. Roast carrots at 400F 20-25 minutes until carrots are tender when pierced with a fork.

Maple Dressing

In a small bowl, whisk maple syrup, mustard, and vinegar together. Slowly drizzle in olive oil, whisking constantly until dressing is smooth. Season with salt and pepper to taste.

Salad

In a large serving bowl, combine greens, apples, walnuts, feta, golden raisins, and roasted carrots. Drizzle dressing over top and toss salad to evenly coat. Serve salad immediately and enjoy!

Notes

Storing Instructions

Salad is best if served immediately after assembly.

Nutrition