I was craving roasted carrots. So I decided to put them into a salad. Cuz that’s what I do!
Roasted carrots alone, with a little olive oil, salt and pepper are perfect for me. But this salad involves a lot more flavor, texture and color. Carrots and chickpeas are roasted in Moroccan spices and tossed with bitter radicchio, chopped apricots, golden raisins, roasted pistachios, pretty pomegranate arils, cilantro and mint; all splashed with the most delicious, warmly spiced, Ras el Hanout vinaigrette.