Moroccan Date and Carrot Salad

Dish type


  • For Salad:
  • 1/2 teaspoon coriander
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound rainbow carrots
  • 2 tablespoons avocado oil
  • 2 cups arugula
  • 1/4 cup feta crumbled
  • 1/4 cup pine nuts
  • 8 dates pitted and sliced
  • small handful fresh mint leaves
  • flaky sea salt
  • For the Dressing:
  • 2 tablespoons avocado oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 2 tablespoons orange juice
  • 1 teaspoon orange zest
  • 1 clove garlic - mined
  • 1 teaspoon reversed carrot spice blend. See above


  1. Heat oven to 400 degrees F. Combine the spices together in a small bowl. Set one teaspoon of the spice blend aside for the dressing. Place carrots on a parchment-lined baking sheets and toss with avocado oil and remaining spice blend.
  2. Roast carrots for 25-30 minutes or until fork tender, flipping once about halfway through. Remove carrots from the oven and let cool to room temperature.
  3. In the meantime, make the dressing. Add 2 tablespoons avocado oil, apple cider vinegar, maple syrup, orange juice, orange zest, garlic and reserved spice blend to a jar and whisk to combine. Taste and add salt if needed.
  4. To assemble the salad, lay a bed of arugula on a serving plate. Top with roasted carrots and drizzle with some of the dressing. Top with feta, pine nuts, dates, and mint. Finish with another drizzle of the dressing and flaky sea salt.
  5. Enjoy!