Spiced Carrot Salad with Dates, Pistachios, and Mint

A refreshing, flavorful salad that's a little bit sweet and a little bit salty.

This recipe is so simple and quick, and has a really awesome sweet/salty flavor. Usually I serve a salad like this with a side of toasted flatbread, but you could also serve it alongside a protein like grilled chicken or steak, or add some chickpeas to make it a meatless main!

Spiced Carrot Salad with Dates, Pistachios, and Mint

Ingredients (Serves 4)

• 5-6 carrots

• 3 Tbsp olive oil

• 1 tsp cumin

• 1/4 tsp cinnamon

• 1/4 tsp salt

• 1/3 cup chopped dates

• 1/4 cup pistachios

• 1 bunch mint leaves (about 1/2 cup)

• 4 cups greens of your choice (I used arugula)

Directions

1. Cut the tops off the carrots and peel the outer layer, discarding the shavings. Then, using your peeler, shave the carrots into thin ribbons.

2. In a small bowl mix together the olive oil, cumin, cinnamon, and salt. Toss the carrots in half of the dressing, reserving the rest.

3. Lightly sauté the carrots in a pan over medium heat for 2-3 minutes, or until they become slightly softened. Remove from heat and set aside to cool.

4. To a large bowl, add the salad greens, torn mint leaves, chopped dates, and chopped pistachios. Add the carrots and drizzle with remaining dressing. Enjoy:)

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Nutrition Information

Calories: 210

Fat: 13 grams

Saturated Fat: 1 gram

Protein: 3 grams

Carbs: 22 grams

Sugar: 13 grams

Fiber: 5 grams