Blood Orange Moroccan Salad

Whip up this pretty blood orange moroccan salad to add some sunshine to any cloudy day. Blood oranges pair well with curry roasted vegetables for a savory-sweet salad.

This right here is my newest salad obsession! I was inspired by a similar salad recipe from the New York Times. I’ve loved adding blood oranges to my salads before and thought the combination of blood orange and roasted carrots sounded so good. If you haven’t had blood oranges before, they are less sweet than a traditional Florida orange and have a ruby red flesh. Since I don’t love having a lot of super sweet fruit in my salad, I find that blood oranges are a great compromise.

Recipe Tips

• To speed up the prep time on the day you want to serve this salad, I would roast your carrots and cauliflower a couple of days beforehand so they are ready to just toss in with the rest of your salad ingredients. 
• If you want to keep leftover salad for lunch the next day, only add the dressing to the portion you plan to eat right away so it doesn’t get soggy.
• Make it vegan by simply leaving off the crumbled goat cheese.

More Salads You’ll Love

• Curry Roasted Fall Vegetable Salad
• Roasted Broccoli Quinoa Salad
• Roasted Beet Salad with Quinoa and Arugula
• Grapefruit Kale Salad

Blood Orange Moroccan Salad

Created by: Deborah Davis

Course Entree, Salad, Side

Cuisine Vegetarian

Prep Time 25 minutes

Cook Time 45 minutes

Total Time 1 hour 10 minutes

4

Whip up this pretty blood orange moroccan salad to add some sunshine to any cloudy day. Blood oranges play well with the curry on the roasted vegetables for a savory-sweet salad.

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Ingredients

  

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For the Roasted Veggies

• 1/2 medium-size head cauliflower chopped
• 3 carrots peeled, halved, and quartered
• 1 teaspoon muchi curry powder
• 1/8 teaspoon sea salt
• 1/8 teaspoon ground black pepper
• 1 1/2 tablespoons olive oil
• 4.5 oz spring mix
• 2 blood oranges peeled and chopped
• 2 ounces crumbled goat cheese ~1/4 cup
• 1 cup unsalted almonds chopped

Salad Dressing

• 1/4 cup blood orange juice
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon Dijon mustard
• 1/8 teaspoon sea salt
• 1/8 teaspoon ground black pepper

Instructions

• Preheat the oven to 350 degrees Fahrenheit.
• Arrange cauliflower and carrots on baking sheet in single layer. Sprinkle with curry powder, salt, and pepper. Drizzle with olive oil and toss to coat. Bake for 35-45 minutes or until tender and lightly browned. Set aside to cool before adding to salad.
• To assemble the salad, add greens to a large bowl and add roasted vegetables, oranges, cheese, and almonds.
• To make the dressing, add all the dressing ingredients to a mason jar and shake to combine. Drizzle over salad to serve.
• Makes 2 large entree size salads or 4 small side salads.

Notes

** Pick up 1-2 extra blood oranges as you’ll need to juice them for the dressing for this salad. 

Nutrition

Serving: 1salad | Calories: 464kcal | Carbohydrates: 19g | Protein: 13g | Fat: 40g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 267mg | Potassium: 733mg | Fiber: 7g | Sugar: 7g | Vitamin A: 8199IU | Vitamin C: 56mg | Calcium: 157mg | Iron: 2mg

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