Honey-Orange Spiced Carrot Salad

This salad is a textural winner that’s influenced by Moroccan cuisine, which is known for its heavy-handed application of spices. Basically, the dishes of North Africa are ideal inspirations for healthy home cooking … especially when accompanied
by honey!

Honey-Orange Spiced Carrot Salad

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Servings

4 people

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Ingredients

• 1 cup walnut halves, roughly chopped
• 1 Tbsp whole coriander seed
• 1 Tbsp whole fennel seed
• 3 Tbsp orange juice
• 2 Tbsp extra-virgin olive oil
• 1 Tbsp honey
• 1/4 tsp salt
• 1 lb rainbow carrots or regular carrots, shaved into ribbons with vegetable peeler or coarsely grated
• 1/2 cup chopped fresh cilantro or mint

Ingredients 1 cup walnut halves, roughly chopped 1 Tbsp whole coriander seed 1 Tbsp whole fennel seed 3 Tbsp orange juice 2 Tbsp extra-virgin olive oil 1 Tbsp honey 1/4 tsp salt 1 lb rainbow carrots or regular carrots, shaved into ribbons with vegetable peeler or coarsely grated 1/2 cup chopped fresh cilantro or mint

Servings 4 people Print Recipe

Instructions

1. Place walnuts and seeds in large high-sided skillet. Toast over medium heat until fragrant (1 to 2 minutes). Immediately transfer to large bowl.
2. In small bowl, whisk orange juice, oil, honey, and salt until combined.
3. Add carrots and cilantro or mint to walnuts and seeds; toss to combine. Add dressing and toss to coat. Serve immediately or chill until ready to serve.

Recipe Notes

Per serving: 327 calories; 6 g protein; 27 g total fat (3 g sat. fat); 22 g total carbohydrates (11 g sugars, 6 g fiber); 226 mg sodium