Moroccan Carrot Salad with Millet and Pomegranate

I had grand plans to share a pot pie recipe for Thanksgiving today but we’ve entered a new era of short naps which meant, I’ve not had a ton of time to shoot a slightly more intricate recipe. Enter this Moroccan Carrot Salad. It can easily be cooked and assembled in about 25 minutes, has a ton of flavor, and is vegan/gluten-free. While you can buy a Moroccan spice blend (Ras El Hanout), I think it’s easily blended at home with spices you most likely already have. I’m also a bit loose with dressing for this salad as I find it really takes knowing your taste and adjusting accordingly. Squeeze some lemon juice and drizzle some olive oil on top. If the balance isn’t right, add a bit more. There’s no hard and fast rules here.

Moroccan Carrot Salad with Millet and Pomegranate

Moroccan Carrot Salad with Millet

  • Author: Erin Alderson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 large servings
  • Category: Salad


This salad relies heavily on the spice mix linked to below. You can buy pre-mixed Ras El Hanout but it’s easy enough to make from spices you already have in your pantry.


  • 1/2 pound carrots
  • 1/2 cup sliced red onion
  • 1 tablespoon olive oil
  • 2 teaspoons Moroccan spice blend (Ras El Hanout)
  • 1/2 cup uncooked millet
  • 1/4 cup sliced almonds
  • 1/4 cup pomegranate seeds
  • 1/4 cup flat leaf minced parsley
  • 2 tablespoons minced cilantro
  • Juice from one lemon
  • 2 tablespoons olive oil


  1. Preheat oven to 375˚. Cut carrots on the bias,, about 1/16th of an inch thick. Place on a sheet tray covered with parchment paper and toss with onions, 1 tablespoon olive oil, and spice blend. Roast carrots until browning and tender, 20 to 25 minutes.
  2. While the carrots are roasting, combine millet with 1 cup water and a pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook for 18 minutes or until most of the water has been absorbed. Remove from heat and allow to sit for 5 minutes. 
  3. In a bowl combine the roasted carrots, millet, almond slices, pomegranate seeds, and herbs. Squeeze lemon juice over salad followed by 2 tablespoons olive oil, adding more as desired. Toss together, taste and adjust salt/pepper to taste.


Tips and Tricks: The method I use for the pomegranate is to cut a whole pomegranate into quarters and working in a large bowl of water, remove the seeds by hand. This prevents splatter all over the kitchen!

Stock up: get the pantry ingredients you will need: Millet, Carrots, Almond Slices


  • Calories: 390
  • Sugar: 11
  • Sodium: 88.6
  • Fat: 27.4
  • Carbohydrates: 34.8
  • Protein: 6.6
  • Cholesterol: 0

Step by Step

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Moroccan Carrot Salad


The sweetness of the roasted carrots is essential to the overall flavor of the salad + Moroccan spice blend. Plus, the carrots roast up rather quickly, making this the ideal meal or side. Make an extra large batch of the spice blend to use on other roasted vegetables.

Carrots: If you don’t have carrots or aren’t a big fan of carrots, sweet potatoes would be the next option followed closely by parsnips (not as pretty but I do like the flavor).

Greens: If you’re looking for more of a salad, toss the final mixture with lettuce or fresh spinach for a nice salad. Let the carrots/millet cool before doing this.

Additions: For amping up the protein, try adding chickpeas and/or feta. I thought the salad was great without either but my first choice addition would definitely be feta.

Moroccan Spice Mixture

Featured Ingredient: Moroccan Spice

This Moroccan spice blend (Ras El Hanout) is easily made with spices you most likely have on hand. It’s flavorful without being overpowering and works well with a wide array of vegetables. A few other ways to use this blend:

Soup: Moroccan Roasted Vegetable Soup
Tagine: Garden Vegetable Tagine with Ras El Hanout
Chickpeas: Moroccan Chickpeas with Barley

Moroccan Carrot Salad with Millet and Pomegranate