Best 14 Orange Carrot Salad Recipes

CARROT, AVOCADO, AND ORANGE SALAD

Steps:

• Preheat the oven to 400°F.
• Pound the garlic with a healthy pinch of salt in a mortar until you have a wet, fairly smooth paste. (You can also do this on a cutting board, chopping and mashing and chopping and mashing until you're satisfied.) Put the paste in a large mixing bowl. Add the cumin, coriander, chilies, and 1/4 cup of the olive oil and stir well, then add the carrots and toss well so they're coated with the oil and spices. Sprinkle on 3 healthy pinches of salt, crushing the grains with your fingers as you add them, and toss again.
• Put the carrots in a large shallow baking dish in one layer. Scrape out the extra garlic, spices, and oil from the bowl and spread evenly on top of the carrots. Pour 1/4 cup water into an empty spot in the casserole (you don't want to wash off the tasty oily stuff) and tilt the dish so the water spreads across the bottom.
• Cover the dish tightly with foil and put it in the oven. Cook the carrots for 25 minutes. Take off the foil and keep cooking until the carrots are lightly browned, and about as tender and creamy as avocado flesh, but not so soft that they threaten to fall apart, about 35 minutes more.
• While the carrots are roasting, segment the orange as you would a lemon. Squeeze the membranes into a small bowl to release the juice. Set it aside.
• When the carrots are done, take the dish out of the oven and let it sit until the carrots have cooled a bit but are still warm.
• Meanwhile, take the avocados from the fridge. Halve them lengthwise, remove the pits, and peel the halves. Cut the flesh lengthwise into slices about the same size as the carrots-the slices should be sturdy enough that they don't break up when you toss them.
• Put the avocado slices in a large mixing bowl and add the reserved orange juice, the lemon juice, the remaining 2 tablespoons olive oil, and a healthy pinch or two of salt. Toss gently and well with your hands. Push the avocado to one side of the bowl. Add the carrots a handful at a time, scraping and tossing them in the beautiful green liquid in the bowl before adding the next handful. Make sure to scrape out and add all the garlicky spices left in the baking dish. Toss it all together gently, being careful not to break the avocado slices.
• Stack the carrots, avocado, and orange segments on a platter or in a serving bowl so they're facing this way and that. Top with the cilantro and serve right away.

CARROT, ORANGE AND RADISH SALAD

Steps:

• Slice carrots and radishes as thinly as possible and add to a large bowl. Add mint and cilantro. Remove the peel and pith from the oranges. Working over a bowl to catch the juice, cut between the membranes to remove the orange segments; add them to the carrots. Squeeze the membrane to extract the rest of the juice and add the cinnamon, sugar, lemon juice, orange flower water, and salt, to taste. Mix to dissolve sugar and salt. Pour over the carrot mixture and gently toss to coat. The salad can be served immediately but allowing it to sit for 1 or 2 hours will help the flavors to blend. Just before serving, taste and adjust seasoning.

ROAST CARROT AND AVOCADO SALAD WITH ORANGE AND LEMON DRESSING

Steps:

• Preheat the oven to 350 degrees F.
• Parboil the carrots in boiling, salted water for 10 minutes, until they are very nearly cooked, then drain and put them into a roasting pan. You should flavor them while they're steaming hot, so while the carrots are cooking get a pestle and mortar and smash up the cumin seeds, chilles, salt and pepper. Add the garlic and thyme leaves and smash up again until you have a kind of paste. The idea here is to build up the flavors. Add enough extra-virgin olive oil to generously cover the paste, and a good swig of vinegar. This will be like a marinade, a rub and a dressing all in one! Stir together, then pour over the carrots in the pan, coating them well. Add the orange and lemon halves, cut side down.
• These will roast along with the carrots, and their juice can be used as the basis of the dressing. Place in the preheated oven for 25 to 30 minutes, or until golden.
• While the carrots are roasting, halve and peel the avocados, discarding the pits, then cut them into wedges lengthwise and place in a big bowl. Remove the carrots from the oven and add them to the avocados. Carefully, using some tongs, squeeze the roasted orange and lemon juice into a bowl and add the same amount of extra-virgin olive oil and a little swig of red wine vinegar. Season, and pour this dressing over the carrots and avocados. Mix together, have a taste and correct the seasoning. Call your gang round the table while you toast or broil your ciabatta slices.
• Tear the toasted bread into little pieces and add to the dressed carrot and avocado. Mix together, toss in the salad leaves and cress and transfer to a big platter or divide between individual plates. Spoon over a nice dollop of sour cream, sprinkle over your toasted seeds and drizzle over some extra-virgin olive oil.
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ORANGE CARROT SALAD

Steps:

• Place carrots in a medium bowl. Section oranges into the bowl to catch juices. Add remaining ingredients and mix well. Cover and chill for several hours.

MOROCCAN ORANGE-BLOSSOM SCENTED CARROT SALAD

Steps:

• Bring a large pot of generously salted water to a boil over high heat.
• While you're waiting for your water to boil, Stir together 1 tsp of the orange blossom water and all other ingredients except for the carrots and parsley in a medium mixing bowl. Set dressing mixture aside.
• Once your water is at a full rolling boil, add the carrots and cook until tender but still a bit crisp (I'm guessing about 10 minutes for this, because the carrots are so thin, but you'll have to check them as they cook so you don't end up with mushy carrots). When the carrots are done to your liking, drain them and add them to the dressing bowl, tossing to coat thoroughly. At this point, if you can fit the mixing bowl in your freezer, do so. If, like me, you can't even fit a cereal bowl in your freezer, dump the dressed carrots into a large freezer bag and seal tightly (don't want your freezer smelling like Moroccan dressing, even if it does contain orange blossom water!), and place in the freezer.
• Allow the mixture to chill for about 15 to 20 minutes, tossing once or twice. Remove from the freezer and pour into a serving bowl if using a freezer bag.
• Toss mixture once more with the remaining orange blossom water. Salt to taste, if desired (if you salted your water enough for the carrots, you may not need any additional salt).
• Serve either slightly chilled or at room temp, sprinkled with the parsley.

SPICED CARROT AND ORANGE SALAD

Steps:

• Peel the carrots and grate them coarsely.
• Peel the orange with a knife, removing all the white pith. Cut it crosswise into 1 cm thick slices, then into small segments.
• Finely chop the coriander (cilantro) and mint leaves.
• Put the grated carrot, orange segments in a large bowl.
• Make dressing and pour over carrot mixture. Sprinkle with herb leaves. Toss lightly and serve.

ORANGE CARROT GELATIN SALAD

Steps:

• In a large bowl, stir together the orange gelatin and boiling water until the gelatin is dissolved. Whisk in the Neufchatel cheese and mayonnaise until well blended. The gelatin should be slightly thickened and cooled.
• Stir in the vinegar, carrot, pineapple, and fruit cocktail. Pour into a greased gelatin mold or serving bowl. Cover, and refrigerate until solid, about 4 hours.
• To unmold, dip the mold into a large bowl of warm water for a couple of minutes to loosen. Then invert onto a plate to serve.

LEBANESE CARROT AND ORANGE SALAD

Steps:

• In a medium bowl, combine carrots, oranges and raisins.
• Toss to combine.
• In a small bowl, combine remaining ingredients.
• Spoon over carrot mixture. Mix well.
• Chill several hours or overnight.
• Mix before serving.
• Note: preparation time does not include chilling time.

CARROT SALAD WITH ORANGE, GREEN OLIVES, AND GREEN ONIONS

Steps:

• Cook carrots in large pot of boiling salted water until crisp-tender, about 7 minutes. Drain well.
• Whisk oil, lemon juice, orange peel, and coriander in large bowl to blend. Add hot carrots and toss to coat. Cool, tossing occasionally. Season with salt and pepper. Drizzle with honey, if desired. Stir in olives and green onions. Cover and refrigerate at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.)
• Stir salad to redistribute dressing. Garnish edges of platter with orange slices and parsley. Mound carrots in center.

ROAST CARROT AND AVOCADO SALAD WITH ORANGE AND LEMON DRESSING

Steps:

• Preheat the oven to 350°F. Parboil your carrots in boiling, salted water for 10 minutes, until they are very nearly cooked, then drain and put them into a roasting pan. You should flavor them while they're steaming hot, so while the carrots are cooking get a pestle and mortar and smash up the cumin seeds, chillies, salt and pepper. Add the garlic and thyme leaves and smash up again until you have a kind of paste. The idea here is to build up the flavors. Add enough extra virgin olive oil to generously cover the paste, and a good swig of vinegar. This will be like a marinade, a rub and a dressing all in one! Stir together, then pour over the carrots in the pan, coating them well. Add the orange and lemon halves, cut-side down. These will roast along with the carrots, and their juice can be used as the basis of the dressing. Place in the preheated oven for 25 to 30 minutes, or until golden. While the carrots are roasting, halve and peel your avocados, discarding the pits, then cut them into wedges lengthwise and place in a big bowl. Remove the carrots from the oven and add them to the avocados. Carefully, using some tongs, squeeze the roasted orange and lemon juice into a bowl and add the same amount of extra virgin olive oil and a little swig of red wine vinegar. Season, and pour this dressing over the carrots and avocados. Mix together, have a taste and correct the seasoning. Call your gang round the table while you toast or broil your ciabatta slices. Tear the toasted bread into little pieces and add to the dressed carrot and avocado. Mix together, toss in the salad leaves and cress and transfer to a big platter or divide between individual plates. Spoon over a nice dollop of sour cream, sprinkle over your toasted seeds and drizzle over some extra virgin olive oil.

ORANGE BLOSSOM MINTED CARROT RAISIN SALAD

Steps:

• Dressing -- Mix all the ingredients (except the mint) in a small bowl or measuring cup. Mix well to combine. Set half of the orange that you sliced as a garnish off to the side.
• Salad -- In a medium bowl, add the carrots and both raisins and mix well to combine. Toss with 1/2 of the dressing and check for seasoning (salt and pepper). Add a bit more of the dressing, but save a little to add right before you serve. Cover well with saran wrap and refrigerate for at least 1 hour.
• Serve -- Before serving, toss well, and add in the pecans, mint and the reserved dressing if necessary. I like to plate and garnish with some of the orange slices. ENJOY!

MOROCCAN CARROT SALAD WITH ORANGE BLOSSOM WATER VEGAN

Steps:

• Peel the carrots and cut them in half and lengthwise.
• Put them in a pot with just enough water to cover them, 1/2 the garlic, and the sugar.
• Boil until just tender. Drain.
• While the carrots are boiling, mix together the olive oil, orange blossom water, remaining garlic, and pepper.
• Return the carrots to the pot with this mixture and sauté over low heat for a few minutes to combine the flavors.
• Remove from heat, put in a serving dish, and mix with the chopped parsley and cilantro.

ORANGE BLOSSOM CARROT SALAD

Steps:

• Combine all the ingredients except mint. Chill in refrigerator several hours or overnight. Serve garnished with slivers of mint leaves.

MOROCCAN CARROT-BLOOD ORANGE SALAD

Steps:

• Heat oven to 425 degrees.
• Quarter the carrots lengthwise and cut each length crosswise into 2-inch chunks. With a mortar and pestle or using the side of a knife, lightly crush the cumin, coriander and fennel. Spread carrots on a large rimmed baking sheet and toss with 2 tablespoons oil, crushed spices, 3/4 teaspoon salt and cayenne. Transfer to oven and roast, tossing occasionally, until carrots are tender and caramelized, 30 to 40 minutes. Cool to room temperature.
• Meanwhile, grate zest of 1 orange into a small bowl. Whisk in garlic, remaining 1/4 teaspoon salt, and lemon juice. Whisk in 2 tablespoons oil.
• Slice the tops and bottoms from each orange. Stand each orange on a flat surface and slice away the rind and pith, top to bottom, following curve of the fruit. Hold oranges over a large bowl and slice away fruit between the membranes, releasing segments into the bowl.
• Toss carrots, arugula and olives into the bowl. Gently toss in dressing. Taste and add more salt and lemon juice if necessary.