Vegan Salads: Roasted Heirloom Carrots with Ras el Hanout






What is Ras el Hanout? 

It literally means "head of shop" or "top shelf" in Arabic and includes the most prized spices of the particular region. Some mix 30 spices into their special blend. 

I first discovered it on my travels to Morocco, and once I made it the first time, I found ways to add it to everything. Especially, roasted vegetables. 

This recipe uses the mix, that you can either make yourself- if you have the spices on hand... or buy it. Which, let's be real, that's what most people will do. It is quite hard to buy a bottle of cardamom and use only a quarter teaspoon. So, no judgement there. You can find it in World Market, or online. 

Once you have the spice mix, you can make this recipe. And, even if you don't right now, you can just use salt, pepper, and a little cumin if you have it. You'll get that middle eastern flair. 

This is a great vegan side for holiday celebrations, especially with the warm spices and dried cranberries. But, it can also be made easily year-around and enjoyed as much!

Grocery List at Bottom. 

Recipe for the spice mix (all ground spices): 

  • 2 t paprika
  • 1 t turmeric
  • 1 t cumin
  • 1 t ginger
  • 1 t coriander
  • 1 t cinnamon
  • ½ t cayenne pepper
  • ¼ t cardamom
  • 1 t fresh ground black pepper
Mix all spices into a glass jar or other container and set aside. 

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Roasted ingredients: 

  • 1 lb. heirloom baby carrots (or regular cut up) 
  • 1 T honey
  • 1 red onion, thinly sliced
  • 2 T olive oil
  • 1 T spice mix
Toss these ingredients together on a greased baking sheet and roast for 20-25 min. at 400 F, or until softened. Add additional honey once cooked if carrots need more sweetness. 

Quinoa: 

  • 1 t spice mix
  • 1 cup red quinoa
  • 2 cups organic, vegetable broth
Mix quinoa ingredients together and bring to boil, then simmer and cover for 15 minutes. Add a pinch of salt if you like. 

Dressing: 

  • 2 T lemon juice
  • sea salt
  • fresh ground black pepper
  • ½ t lemon zest
  • 1 t Dijon mustard
In a jar, mix all ingredients. Shake up good and taste. Add a little salt or honey if you like. 

The salad: 

  • 5 oz. baby greens
  • ½ cup walnuts, toasted and chopped
  • ½ cup dried cranberries
  • 2 T parsley, chopped
  • ¼ cup feta (on side for vegan)
Toss greens and some of the other ingredients with the dressing. Reserve some of the ingredients to top the salad with and make it pretty. 

To plate the salad, place the quinoa and carrots on the bottom and then top with the greens. Sprinkle some remaining walnuts, cranberries, feta and parsley for the prettiest version!



Grocery List

Produce

  • 1 lb. heirloom carrots
  • 1 red onion
  • 1 lemon
  • 5 oz. baby greens
  • 2 T parsley, chopped

Cold

  • ¼ cup feta (on side for vegan)

Pantry

  • olive oil
  • honey
  • Ras el Hanout
  • 1 t Dijon mustard
  • ½ cup walnuts, toasted and chopped
  • ½ cup dried cranberries
if making Ras el Hanout, add:
  • Sweet paprika
  • Ground turmeric
  • Ground cumin
  • Ground ginger
  • Ground coriander
  • Ground cinnamon
  • Cayenne pepper
  • Ground cardamom



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