Moroccan Roasted Carrot Salad

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The first local carrots from our lower Valley were in the produce box I receive through Mcilrath Farm and Market every week. I joined their CSA (community supported agriculture) after quarantine started as a way to support a local business and cut down time spent in the grocery store. It’s honestly the highlight of my week and something the entire family looks forward to.

There are a couple CSA options in our Valley including Mcilrath Farm and Market as well as Pacific Northwest Fresh. Both services offer a weekly box of selected produce you can have delivered to your home or pick up at select locations. 

It’s a wonderful way to support local small farmers as well as enjoy fresh fruits and vegetables every week. I love that the box introduces me to items I may not naturally gravitate to at the grocery store as well as keeps me stocked up on our family’s staples such as onions, potatoes, apples and pears. It’s a win-win every week.

Moroccan Roasted Carrot Salad

  • 1 pound tri-color carrots washed, trimmed and cut into similar sizes

  • 1 tablespoon extra-virgin olive oil

  • 1/2 teaspoon cumin

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • Juice of half a lemon

  • 5 ounces spring-mix leafy greens OR arugula

  • 1/4 cup chopped roasted pistachios

  • 5 pitted medjooli dates chopped

  • 1/4 cup crumbled goat cheese OR feta cheese

  • Lemon vinaigrette (recipe below)

Preheat oven to 400 degrees. On a baking sheet combine carrots with olive oil, spices, salt and pepper and lemon juice. Toss to combine and spread evenly. Bake in the oven for about 30 minutes until the carrots are tender and roasted along the edges. Make sure to turn the carrots halfway through cooking so they roast evenly on both sides.

Remove carrots from oven and set aside to cool slightly while you assemble the salad. In a bowl combine greens, pistachios, dates and goat cheese. Pile carrots on top the salad and drizzle entire salad with lemon vinaigrette.

Lemon Vinaigrette

  • 1/2 tablespoon dijon mustard

  • 1/2 tablespoon pure maple syrup

  • 1 clove garlic, minced

  • 2 tablespoons white wine vinegar

  • 1/3-1/2 cup olive oil

  • Juice of a lemon

  • Pinch of kosher salt and black pepper

Eat Your Veggies, Dinner, Quick and Easy, Recipe, SaladAndrea McCoydinnertonight, CSA, farmtotable, eatyourveggies, healthyish