Print

Moroccan Ribboned Carrot Raddicchio Salad + Blood Orange Dressing

Change up your routine garden salad with this colorful blend of textures, spices, and flavors.
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes

Ingredients

Blood Orange Dressing:

  • 2 tablespoons olive oil
  • 2 medium blood oranges juiced
  • 1 tablespoon pomegranate molasses
  • 3 tablespoons honey or maple syrup
  • 2 tablespoons tahini
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon cinnamon
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 2 cloves garlic minced
  • 1 teaspoon fresh mint chopped
  • 1/8 teaspoon cayenne pepper or more to taste
  • 1 teaspoon cinnamon

Spiced Nuts & Seeds:

  • 2 teaspoons coconut oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon turmeric
  • 1 teaspoon cinnamon
  • 1 tablespoon honey
  • 1/4 cup sunflower seeds
  • 1/4 cup pepitas
  • 1/3 cup pecans

Salad:

  • 4 large carrots ribboned (about 2 cups)
  • 1/2 medium onion finely chopped
  • 1 small head radicchio roughly chopped
  • 4 medium kale leaves stems removed and chopped
  • 1/4 cup dried cranberries
  • 1/4 cup finely chopped dates

Instructions

Blood Orange Dressing:

  1. Combine all the ingredients in a jar with a tight-fitting lid and shake it very well to mix. Another method is to just mix it in a bowl with a whisk and both methods work fine but I usually go for the jar because you can then store it as it is in your fridge (-> Less dishes!)

Spiced Nuts & Seeds:

  1. In a small skillet, melt the coconut oil over low heat. Add the spices, hone, and nuts and stir gently over heat for 3-4 minutes until toasted. Set aside to cool.

Salad:

  1. Toss all the ingredients for the salad together in a large bowl.
  2. When ready to serve add the dressing and toasted nuts/seeds and toss the salad to coat everything, or if preferred you can serve the dressing on the side.
  3. Store the dressing and salad separately in air-tight containers in the fridge until ready to serve. It should stay pretty fresh like that for 2-3 days.