Moroccan-Spiced Carrot & Radish Salad

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COOK TIME
20 minutes
TOTAL TIME
35 minutes
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YIELD
4

What You Need

Carrot & Radish Salad

  • 1 ½ lbs medium carrots cleaned & halved lengthwise
  • 1 10 oz  Dandy® Ready Radishes, cut in half
  • 1 15½-oz. can no-salt-added chickpeas, drained and rinsed
  • 3 tablespoons olive oil
  • ¾ teaspoon ras-el-hanout
  • ¾ teaspoon Kosher salt
  • ¾ teaspoon black pepper
  • 3 tablespoons roasted pistachios finely chopped
  • ¼ cup cilantro leaves loosely packed
  • ¼ cup mint leaves loosely packed

Moroccan-Spiced Vinaigrette

  • 9 tablespoons olive oil or other neutral oil
  • 3 teaspoons ras-el-hanout
  • 2 garlic cloves finely grated or pressed
  • 1 ½ lemons juiced and zested (3 tablespoons lemon juice, 1 tablespoon lemon zest)
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • ¾ teaspoon Kosher salt
  • ¼ teaspoon black pepper

Yogurt Sauce

  • 1 cup plain Greek yogurt
  • 1 lemon juiced and zested (2 tablespoons lemon juice, 1 tablespoon lemon zest)
  • ½ teaspoon honey
  • 3 tablespoons olive oil
  • ¼ teaspoon kosher salt
Find Dandy Radishes

Make It

  1. Preheat oven to 450°F. Add carrots to a large bowl add 1 tablespoon olive oil and ¼ teaspoon of each, ras-el-hanout, salt, and pepper. Toss to ensure everything is coated. Repeat this step for the radishes and chickpeas. Divide carrots,  Dandy® radishes, and chickpeas among two rimmed baking sheets in an even layer. Arrange the radishes cut-side down.
  2. Roast vegetables in the oven for 20 minutes or until carrots and radishes are tender and chickpeas are crunchy.
  3. Meanwhile, add all the vinaigrette ingredients to a small bowl and whisk together.
  4. In a bowl whisk together yogurt, lemon juice, lemon zest, honey, tablespoons of olive oil, and 1/4 teaspoon salt.
  5. In a large bowl toss the roasted vegetables in the vinaigrette. Spread yogurt sauce across platter and arrange the carrot and radishes over the top. Evenly spoon over the chickpeas and sprinkle in cashews, parsley, and cilantro. Drizzle the top of the salad with remaining vinaigrette.

Recipe by Meiko and the Dish

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