I don’t think I’ve had blood oranges since I made a salad with it, and let me tell you, they are sweeter and redder than ever this year. And I’m afraid there are some beans to be spilled. So here goes my Sunday confession…
I ate half the oranges while cutting them for this salad. But that’s not all. I also ate half the roasted carrots before they went into the salad. The oranges were juicy and the carrots spiced and crunchy, and well…, I couldn’t resist.
Luckily there was enough left to make the salad. I added some spinach and tossed everything in a simple vinaigrette. It was fantastic with burgers. I will definitely be making it again, even after the blood orange season is over. I think orange oranges with orange carrots will be pretty together as well.
Moroccan Roasted Carrot and Blood Orange Salad Recipe
- 2 cups baby carrots, cut in half lengthwise
- 2 tablespoons canola or olive oil
- 1 tablespoon brown sugar
- Sea salt and ground black pepper, to taste
- ¼ teaspoon ground cumin
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cinnamon
- 1/8 teaspoon ground cayenne pepper
- 4 blood oranges
- 2 cups spinach or arugula
- Sea salt and pepper, to taste
- Juice of half a lemon
- 3 tablespoons hazelnut oil
Preheat the oven to 400 degrees Fahrenheit.
In a bowl, toss the carrots with oil. Spread them in a single layer on a baking sheet.
Combine the brown sugar, salt, pepper, cumin, cardamom, cinnamon, and cayenne in a small bowl. Sprinkle the carrots with the spice mixture.
Bake for 25 minutes or until tender in the middle and crispy on the edges. Let cool.
Cut the oranges into segments. Here is how.
In a large bowl whisk together the ingredients for the vinaigrette. Toss in the spinach or arugula. Add the carrots and blood oranges and toss lightly to combine.
Serve at room temperature.