Do you eat a salad with dinner? It’s a good habit to have, as long as it doesn’t get repetitive. If you’re getting bored with your usual green salad, try this easy carrot salad, with tangy tart cherries and a little Moroccan-inspired spice. It’s a make-ahead salad, that actually improves with a few hours in the refrigerator, making it a savvy meal-preppers dream. This is my go-to as a side for a Tagine, or to jazz up any meal.
The Food Processor Makes Salad in a Snap
As a private chef, I count on sturdy, marinated salads like this. I can make it a day ahead, or make it and put it in my client’s fridge to eat later in the week. It’s also a time saver, so I can crank out more food in less time. At home, I love tossing the sweet, juicy shredded carrots with a lemony dressing, which accentuates their sweetness. As the salad sits in the refrigerator, the carrots soften, the dried cherries absorb some of the dressing, and all the flavors marry.
Anti-Inflammatory and Delicious Cherries
Tart cherries are getting lots of buzz these days, as Boomers seek natural solutions to arthritis, high blood pressure, and a host of chronic conditions. Studies are encouraging, showing measurable improvements when tart cherries or their juice are added to the diet. I love that the fruit is a whole food and not a drug, with real benefits for your health. Instead of a weird cherry-flavored medicine, go for the real cherries.
How to Make Moroccan Carrot and Tart Cherry Salad
It’s really so easy. Just shred the carrots-I went with a manual grater in the video, but a food processor is my usual go-to. Either way, it’s not hard.
I peeled, quartered and sliced a purple daikon, with provides an intriguing purple element to the salad,
I’m fond of using my lemon juicer, for the freshest lemony flavor. It juices and strains in one step.
I toasted pepitas in a saute pan, swirling them over medium-high heat until they were toasted and popping. I spread them on a plate to cool.
To make the dressing, I just whisked the lemon juice, spices and salt, then whisked in the olive oil. I always use flavorful, extra virgin olive oil, like this California Olive Ranch XVOO.
Then, just pile the carrots, daikon and cherries in a bowl and drizzle on the dressing, then toss. Serve topped with pumpkinseeds.
Moroccan Carrot and Tart Cherry Salad
- 4 large carrot shredded
- 1 small purple daikon
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 tablespoons extra virgin olive oil
- 1/2 cup dried tart cherries
- 1/4 cup pepitas (hulled pumpkinseeds) toasted
- Shred the carrots, manually or in a food processor, using the shredding blade. Place in a large bowl. Peel, quarter and slice the daikon, add to the bowl.
- In a small bowl, combine the lemon juice, cumin, cinnamon and salt, and stir to mix. Stir in the olive oil. Reserve.
- In a small saute pan, place the pumpkinseeds and put them over medium-high heat. Swirl until the seeds start to pop and smell toasty. Transfer to a bowl to cool.
- Add the tart cherries and reserved dressing to the carrot mixture, and toss to mix. Serve topped with pumpkinseeds.