Moroccan Carrot Salad with Citrus Dressing

Ingredients

• 1 cup raw cashews ((146 grams))
• 1 pounds carrots ((454 grams))
• 1 14-ounce can chickpeas, drained, aquafaba reserved ((392 grams))
• 1 cup pomegranate arils ((174 grams, about 1 large pomegranate))
• 1/2 cup golden raisins ((73 grams))
• 1/2 cup roasted salted sunflower seeds ((67 grams))
• 1/4 cup sesame seeds ((36 grams))
• 1/2 cup fresh cilantro leaves ((8 grams) finely chopped)
• 1/2 cup fresh mint ((46 grams) finely chopped)
• 2 green onions (finely chopped)
• 1/4 cup orange juice ((60 ml) fresh or refrigerated )
• 1 tablespoon reserved aquafaba ((15 ml))
• 1 large lime (zested and juiced)
• 3 tablespoons red wine vinegar ((45 ml))
• 1 1/2 tablespoons pure maple syrup ((23 ml) plus more as needed)
• 1 teaspoon ground turmeric
• 1 teaspoon garlic powder
• 1/2 teaspoon salt (plus more as needed)
• 1/2 teaspoon black pepper (plus more as needed)
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne (optional)
• 1/4 teaspoon ground cinnamon

Instructions

1. 1

   Roast the cashews (optional). Preheat the oven to 350°F (177°C). Line a small baking sheet with parchment paper and spread the cashews out on it in an even layer. Roast the cashews for 8 to 12 minutes, checking them frequently during the last 5 minutes to make sure they are golden without being burned. Remove the cashews from the oven and set them aside to cool.

2. 2

   Spiralize or julienne the carrots into noodles. Place all of the carrot noodles in a large bowl.

3. 3

   Add the chickpeas, cashews, pomegranate arils, raisins, sunflower seeds, sesame seeds, cilantro, mint, and green onions to the carrots. Use salad servers or tongs to combine the ingredients. Set the salad aside.

4. 4

   Make the citrus dressing by combining the orange juice, aquafaba, lime zest, lime juice, vinegar, maple syrup, turmeric, garlic powder, salt, black pepper, ginger, cumin, cayenne (if using), and cinnamon in a blender. Blend the ingredients until the dressing is completely smooth. Taste the dressing and add more salt, black pepper and maple syrup if desired.

5. 5

   Pour the dressing over the salad and toss to coat everything evenly in the dressing. Cover the salad and place in the fridge for at least 30 minutes prior to serving it.