Moroccan Carrot Salad with Feta

carrot-feta-salad Quentin Bacon


  • 1 tablespoon olive oil
  • 3 tablespoons finely chopped shallot
  • 1/2 teaspoon minced garlic
  • 1 teaspoon ground cumin
  • 1/8 teaspoon ground cayenne pepper
  • 1/8 teaspoon ground cinnamon
  • 1 teaspoon honey
  • 2 tablespoons fresh orange juice
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh cilantro
  • 1 pound (about 20) small carrots, peeled, preferably with greens on (or baby carrots)
  • 4 cups m√Ęche lettuce or other spring greens
  • 12 pitted picholine olives
  • 1/4 cup crumbled feta cheese (2 ounces)


1. Bring a large pot of salted water to a boil.

2. Meanwhile, heat the olive oil over moderately high heat in a small nonstick skillet; add shallot, and cook, stirring, for about 2 minutes. Add the garlic and the next 3 ingredients (through cinnamon), and cook, stirring, for 1 minute. Transfer the mixture to a bowl, and whisk in honey and orange and lemon juice. Stir in cilantro.

3. When water is boiling, cook carrots for 8 minutes or until just tender. With tongs, transfer carrots to a bowl of ice water to stop cooking.

4. Divide the salad greens, carrots, olives, and feta cheese among 4 serving plates. Drizzle with the dressing, and serve.

  • Prep Time:
  • Cook Time:

  • Moroccan Carrot Salad with Feta
  • Yield: Makes 4 servings (serving size: approximately 5 carrots, 1 cup salad, and 2 tablespoons dressing)

Nutritional Information

Calories per serving: 133
Fat per serving: 7g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 4g
Polyunsaturated fat per serving: 1g
Protein per serving: 4g
Carbohydrate per serving: 16g
Fiber per serving: 5g
Cholesterol per serving: 8mg
Iron per serving: 3mg
Sodium per serving: 357mg
Calcium per serving: 127mg

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