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 1x
  • 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