Spiced Moroccan Carrot Salad

When the winter chills set in, this colorful tangerine hued salad, with its bright splashes of pomegranate, feta, and cilantro is a full flavored pick you up. This is a long-standing recipe in our repertoire, with a captivating citrus and spice vinaigrette. This salad is adapted from Olive Trees and Honey.

Yield: 5 cups salad

Ingredients:

Salad:

• 4 cups grated carrots (approximately 5 medium carrots, peeled)
• seeds from 1 pomegranate
• 1 cup crumbled feta cheese
• 1 bunch cilantro, finely chopped

Vinaigrette:

• 1/4 cup olive oil
• 5 tablespoons lemon juice (approximately 2 large lemons)
• 3 cloves garlic, crushed
• 1/2 teaspoon cumin
• 1/4 teaspoon cinnamon
• 1/8 teaspoon cayenne
• 1/4 teaspoon paprika
• 1/2 teaspoon kosher salt

Steps:

1. For the the vinaigrette: In a small bowl whisk together the vinaigrette ingredients until one consistent liquid (olive oil, lemon, garlic, cumin, cinnamon, cayenne, paprika and kosher salt).
2. In a large bowl, combine the carrots with the vinaigrette. Mix well to evenly distribute the vinaigrette and allow to marinate for some time before serving (minimum 1 hour).
3. Immediately prior to serving mix in the pomegranate, feta and cilantro and stir gently to distribute.
4. Serve cold or at room temperature.

Notes:

• This salad keeps well as a leftover, particularly if the pomegranate, feta and cilantro are stored separately from the carrot salad mixture.
• Feel free to experiment with other add-ins for this salad; we have loved avocado, raisins, pistachios, walnuts etc.