Herbal One Strathroy
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Moroccan Roasted Carrot and Date Salad With Honey Dressing
Serves 4, 2 vegetable, 1 fruit, 2 1/2 fat
Ingredients
For the Carrots and Dates:
4 ounces dates, pitted and thinly sliced lengthwise
3 tablespoons olive oil, divided
1 1/2 pounds carrots, halved lengthwise and cut crosswise on the bias into 1-inch-thick pieces
3 cloves garlic, minced or pressed
1 tablespoon white vinegar
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon sweet paprika
1 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume or same weight
For the Dressing:
3 tablespoons olive oil
2 tablespoons white wine vinegar
1 teaspoon honey
Pinch of freshly ground black pepper
For the Salad:
3 ounces arugula (about 3 cups, loosely packed)
1/3 cup mixed seeds (such as pumpkin, sunflower, or sesame), toasted, plus more for serving
Directions
For the Carrots and Dates: Adjust oven rack to middle position and preheat the oven to 425°F (220°C). In a small bowl, add dates and 1 tablespoon olive oil; set aside.
On a rimmed baking sheet, toss carrots with remaining 2 tablespoons olive oil, garlic, vinegar, cumin, coriander, salt, and paprika until evenly coated and spread into a single layer.
Roast carrots, turning once halfway, until tender, 20 to 25 minutes. Carefully remove baking sheet from oven and add dates, tossing to combine. Return to oven and roast until dates caramelize slightly and carrots are lightly charred at edges, about 10 minutes. Let cool at room temperature at least 10 minutes or up to 2 hours before assembling and serving salad. (The carrots can be served warm or at room temperature.)
For the Dressing: In a small bowl, whisk together white wine vinegar, honey, and black pepper until smooth. Slowly pour in olive oil in a steady stream and whisk until emulsified.
For the Salad: When ready to serve, in a large serving bowl, toss arugula, seeds, and carrot mixture with prepared dressing until well combined. Garnish with additional seeds and serve.
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