Moroccan Carrot Salad with Citrus-Turmeric Dressing
If I could have only one salad for the rest of my life, this would be it. Eating the same salad for the rest of my days may sound repetitive, but it’s so good that I just wouldn’t carrot all! The carrot “noodles” are such a fun change from traditional salad greens. The carrots and other ingredients come together with the citrusy dressing to create the perfect balance of sweet, spicy, tangy and refreshing. The chickpeas and cashews provide an abundance of protein, which means this salad can be a hearty main or a delicious side to any dish.
1cuppomegranate arils(174 grams, about 1 large pomegranate)
½cupgolden raisins(73 grams)
½cuproasted salted sunflower seeds(67 grams)
¼cupsesame seeds(36 grams)
½cupfinely chopped fresh cilantro leaves(8 grams)
½cupfinely chopped fresh mint(46 grams)
2green onionsfinely chopped
For The Citrus-Turmeric Dressing
¼cupfresh or refrigerated orange juice(60 ml)
1tablespoonreserved aquafaba(15 ml)
Zest of 1 large lime
Juice of 1 large lime
3tablespoonsred wine vinegar(45 ml)
1½tablespoonspure maple syrup, plus more as needed(23 ml)
1teaspoonground turmeric
½teaspoonsaltplus more as needed
½teaspoonblack pepperplus more as needed
½teaspoonground ginger
½teaspoonground cumin
1teaspoongarlic powder
¼teaspooncayenne
¼teaspoonground cinnamon
Instructions
To make the salad, preheat the oven to 350°F (177°C). Line a small baking sheet with parchment paper.
Spread the cashews on the prepared baking sheet. Roast the cashews for 8 to 12 minutes, checking them frequently during the final 5 minutes to make sure they are golden without being burned. Remove the cashews from the oven and set them aside to cool.
Meanwhile, use a julienne peeler to create “noodles” with each carrot. Place all of the carrot noodles in a large bowl that has a tight-fitting lid. Add the chickpeas, cashews, pomegranate arils, raisins, sunflower seeds, sesame seeds, cilantro, mint and green onions to the carrots. Use salad servers or tongs to combine the ingredients. Set the salad aside.
To make the citrus-turmeric dressing, combine the orange juice, aquafaba, lime zest, lime juice, vinegar, maple syrup, turmeric, salt, black pepper, ginger, cumin, garlic powder, cayenne and cinnamon in a blender. Blend the ingredients for 30 seconds, until the dressing is completely smooth. Taste the dressing and add more salt, black pepper and maple syrup if desired.
Pour the dressing over the salad. Cover the bowl with its lid and shake the bowl for 10 to 15 seconds to thoroughly coat the salad with the dressing. Chill the salad in the fridge for at least 30 minutes prior to serving it.