Moroccan Carrot Salad with Harissa Vinaigrette Recipe

Submitted By: Lauren from 37 Cooks.


Moroccan Carrot Salad with Harissa Vinaigrette Notes

This time of year is brutally cold here in upstate New York. Combined with what seems like never-ending darkness, its easy to fall into a rut of all comfort food all the time. I’m always looking for healthy recipe ideas that I can still get excited about in this weather.

This carrot salad is a definite winner. Even though the salad itself is cold, the harissa vinaigrette is spicy enough that it’ll warm you right up. Plus, after so much holiday excess, eating a big ole plate of carrots just feels good!

  • 2 tablespoons harissa
  • 2 tablespoons olive oil
  • 1/4 cup fresh lemon juice
  • salt to taste
  • 4 cups matchstick cut carrots
  • 1/4 cup golden raisins
  • 1/4 cup loosely packed parsley, chopped
  • 1/4 cup crumbled feta
Serves / Yields
Preparation Instructions

To make the dressing, combine the harissa, olive oil, and lemon juice in a small jar. Cover and shake well to combine. Season to taste with salt.

Combine the carrots and raisins in a large serving bowl. Pour on half the dressing; mix well. Toss in parsley and feta. Add additional dressing to taste.

Leftover dressing will keep refrigerated for several days.

Helpful Hints

Quick Shopping List

Traditional Harissa
6.5 ounce jar

This recipe has no comments. Be the first to submit a comment!