Photo: Anna Pelzer
North African-Spiced Carrot and Parsnip Salad
14 ingredients
openrecipes
Harissa, a North African pepper-and-spice paste, adds a suggestion of heat to this salad, a flavorful tangle of earthy and sweet ingredients. Toasted spices infuse the dish with their warmth, while the smooth richness of extra-virgin olive oil brings depth and harmonizes the flavors.
Estimated Nutrition (whole recipe, rough)
519
Calories
9g
Protein
28g
Fat
69g
Carbs
Counts 13 of 16 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Grape | 1/2 cup (76g) | 62 |
| Parsnip | 1/2 cup (78g) | 55 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Harissa | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground cumin
- 1/4 tsp. ground coriander
- 1/8 tsp. ground ginger
- 3 large carrots, about 3/4 lb. total
- 3 large parsnips, about 3/4 lb. total
- 1/4 cup fresh lemon juice
- 1 Tbs. honey
- 3/4 tsp. harissa
- Sea salt and freshly ground pepper, to taste
- 6 Tbs. extra-virgin olive oil
- 1/2 cup shelled pistachio nuts, toasted and coarsely chopped
- 2/3 cup raisins
- 1/4 cup coarsely chopped fresh cilantro or mint
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes