Anti Inflammatory Moroccan Spiced Carrot Salad
Roasted carrots get a serious glow-up here, coated in cumin, coriander, turmeric, and cinnamon before hitting a 425°F oven until their edges caramelize and turn deeply fragrant. Turmeric is one of the most well-researched spices when it comes to fighting inflammation, and paired with the polyphenol-rich olive oil and fresh lemon juice in the dressing, this dish is genuinely working hard for you. The harissa-honey vinaigrette brings just the right balance of heat and sweetness, tying everything together without a drop of anything processed or inflammatory. Golden raisins add little bursts of natural sweetness, toasted almonds give it satisfying crunch, and torn cilantro and mint keep the whole thing feeling bright and fresh. It serves four and works beautifully warm straight from the oven or at room temperature, which makes it a great make-ahead option for lunches or a dinner spread. This is the kind of salad that genuinely makes you excited to eat more vegetables.
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Learn more →Ingredients
4 servings
For the carrots
- 1 ½ lb carrots, peeled and cut on the diagonal into ¼-inch slices
- 2 tbsp extra virgin olive oil
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp ground turmeric
- ¼ tsp ground cinnamon
- ¼ tsp salt
For the dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp harissa paste
- 1 tsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ½ tsp ground cumin
- ¼ tsp salt
For the salad
- ¼ cup golden raisins
- ¼ cup raw almonds, roughly chopped
- ¼ cup fresh cilantro leaves, roughly torn
- 2 tbsp fresh mint leaves, roughly torn
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, toss the sliced carrots with 2 tbsp olive oil, cumin, coriander, turmeric, cinnamon, and 1/4 tsp salt until evenly coated. Spread in a single layer on the prepared baking sheet.
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