Blood Orange Moroccan Salad

Blood Orange Moroccan Salad

  • Author: Deborah Davis
  • Prep Time: 25 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 10 mins
  • Yield: 4 1x
  • Category: Salad, Entree, Side
  • Method: Roasted, Fresh
  • Cuisine: Vegetarian


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.


For the Roasted Vegetables:

  • 1/2 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

For the Salad

  • 4.5 ounces spring greens
  • 2 blood oranges, peeled and chopped
  • 2 ounces crumbled goat cheese (~1/4 cup)
  • 1 cup chopped almonds

For the 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


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. 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.
  3. To assemble the salad, add greens to a large bowl and add roasted vegetables, oranges, cheese, and almonds.
  4. To make the dressing, add all the dressing ingredients to a mason jar and shake to combine. Drizzle over salad to serve.
  5. Makes 2 large entree size salads or 4 small side salads.


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