Moroccan Carrot-Blood Orange Salad

All the components were great, but the dressing was eh.

This is delicious. Delicious! Saw blood oranges bagged and on sale at the supermarket in Maine— and went with this. The roasted carrots are fantastic on their own - and together with the tart oranges, salty olives, and garlicky dressing - it’s a winter evening stunner. As my husband said, “This is like three salads in one.” Bravo, Melissa Clark!

This was amazing! Have not tried this yet, but would something like pistachio add a texture element to this? Not that it needs it. Will def make again.

My carrots took closer to 25 minutes, fwiw. Added some slivered almonds to the carrot's sheet pan for the last 2-3 minutes, as well. I swapped out half of the olives for diced preserved lemon and included some chopped up carrot tops in the dressing. Super good!

Made this last week and my dad, who notoriously detests salads, told me that it was the best salad he's ever eaten. He was still talking about it days later! I also recommend adding cubed avocado, which makes for pleasantly creamy bites and offsets some of the acidity from the citrus.

I was looking for something to do with carrots. Tried this even though I didn't have either blood oranges or arugula...used spring mix and navals instead. Spectacular! My husband called it a taste explosion. Will definitely make it again.

Added some home-marinated feta and a couple of Cara Cara oranges when I served for Christmas dinner. Rave reviews from the family. Can’t wait to make again! (I didn’t measure the salt, just seasoned by eye, so I didn’t run into the saltiness problem other reviewers mention.)

Outstanding salad, took it to a paella party and everyone loved it. I used dry Harissa and cumin powder for the carrots instead of the whole spices and cayenne, a little less garlic and orange juice for the dressing.

I’ve made twice. Good recipe. Then I pared it down to mainly just the roasted spiced carrot sticks topped with navel orange slices (peeled). I added the dressing with garlic and a cinnamon stick and marinated. It sounds odd but the layers of flavor worked and the orange on orange was very pretty.

I've made this salad a number of times. The varied colors and tastes are wonderful. Wanting to turn it into a full meal for lunch guests, I added a pan so that 4oz salmon filet slices could roast in the same hot oven as the carrots. (less roasting time for the salmon). Also made extra dressing. After carrots cooled, dressed and tossed the salad, placed he salmon on it, and drizzled remaining dressing on that. Along with a crusty baguette, it was perfect.

Wonderfully flavorful. Go easy with cayenne. Navel oranges are also delicious in this salad if blood oranges aren't available.

Totally forgot the olives, but this still came out delicious. I didn’t use all the salt they recommend, just a pinch. I’ll definitely make it again and try with the olives

Such an unusual and tasty dish - it's a repeater for me.

I have made this salad twice to rave reviews. This salad has a rich, intense flavor that make a great first course. I use multi-colored carrots for visual appeal and more olives than specified. I also mix the types of olives, selecting pitted olives from the supermarket's olive bar that include Kalamata, tiny black Niçoise olives and green olives as well. I agree with reader Lindal that it is best to hold the salt until the salad is complete. Then taste and adjust it as needed.

Time all active, good for pot luck. I doubled.