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  • 99 Ratings

This gorgeous, lightly sweet salad is terrific with roasted chicken and great for a buffet.Plus: More Vegetable Recipes and Tips

Bob Chambers
April 2013

Gallery

© Lucy Schaeffer

Recipe Summary

active:
35 mins
total:
1 hr
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, whisk the orange and lemon juice with the zests, sugar, cinnamon, cumin and cayenne. Gradually whisk in the olive oil and season the dressing with salt.

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  • In a large bowl, toss the carrots with all but 2 tablespoons of the dressing and let stand at room temperature for 40 minutes.

  • Using a very sharp knife, peel the remaining 3 oranges, carefully removing all of the bitter white pith. Cut in between the membranes, releasing the orange sections into the bowl with the remaining dressing. Add the dates and toss. Arrange the carrot salad on a platter, spoon the oranges and dates around it and serve.

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