Moroccan Carrot Salad

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Berries and veggies create this vibrant salad that’s not only rich in color, but also in flavor.

Moraccan Carrot Salad


    For the Salad:

  • 4 cups shredded carrots or thinly sliced carrots (cut into ribbons as seen in photos)
  • 1 cup shredded purple cabbage
  • 1 cup couscous, cooked
  • 5 dates, pitted and roughly chopped
  • 2 green onions, roughly cut
  • small handful California Giant blueberries
  • small handful California Giant blackberries
  • small handful California Giant raspberries
  • handful mint leaves, roughly chopped
  • 1 small watermelon radish, cut into thin strips
  • For the Dressing:

  • juice and zest of ½ lemon or apple cider vinegar
  • 1 tablespoon maple syrup or honey
  • ½ teaspoon pomegranate molasses or juice of ½ orange
  • 2-3 tablespoons olive oil
  • pinch of sea salt


  • Toss all the salad ingredients into a large bowl and pour the dressing on top and mix well. Let this sit for an hour or so in the fridge to allow the dressing to slightly marinate the carrots. Separate into serving bowls and enjoy!
Moraccan Carrot Salad

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!