Spiced Moroccan Carrot Salad
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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.

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Yield: 5 cups salad



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


  • 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


  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.


  • 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.