20 Exquisite Moroccan Salad Recipes Delightful

Dive into the vibrant flavors of Morocco with our roundup of 20 Exquisite Moroccan Salad Recipes that promise to transform your meals into a colorful feast! Perfect for home cooks looking to spice up their dinner routine, these dishes blend fresh ingredients with aromatic spices for a taste adventure. Whether you’re craving something light, hearty, or packed with flavor, there’s a Moroccan salad here to delight your palate. Keep reading to discover your next favorite dish!

Moroccan Carrot Salad with Cumin and Lemon

Brighten up your table with this vibrant Moroccan Carrot Salad, where sweet carrots meet the earthy warmth of cumin and the zesty kick of fresh lemon.

Ingredients

• 1 pound carrots, peeled and grated
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh cilantro

Instructions

1. In a large bowl, combine the grated carrots with 2 tablespoons olive oil, tossing to coat evenly.
2. Sprinkle 1 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper over the carrots, mixing well to ensure the spices are distributed throughout.
3. Drizzle 2 tablespoons fresh lemon juice over the salad and toss again to combine.
4. Let the salad sit for at least 10 minutes to allow the flavors to meld together.
5. Just before serving, stir in 2 tablespoons chopped fresh cilantro for a fresh, herby finish.

The magic of this salad lies in the balance of flavors—sweet, spicy, and tangy—all coming together in a dish that’s as colorful as it is flavorful.

Tip: For an extra crunch, toast the cumin seeds lightly before grinding them to release their full aroma.

Spicy Moroccan Chickpea Salad

This Spicy Moroccan Chickpea Salad is a vibrant, flavor-packed dish that brings a little heat and a lot of heart to your table. Perfect for a quick lunch or a side dish that steals the show.

Ingredients

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped red onion
• 1/2 cup diced cucumber
• 1/4 cup crumbled feta cheese

Instructions

1. In a large bowl, whisk together the olive oil, lemon juice, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper.
2. Add the chickpeas to the bowl and toss to coat them evenly with the dressing.
3. Let the chickpeas marinate in the dressing for at least 10 minutes to absorb the flavors.
4. Add the chopped parsley, red onion, and diced cucumber to the bowl. Gently toss to combine.
5. Sprinkle the crumbled feta cheese over the top before serving.

The beauty of this salad lies in the contrast between the spicy, smoky chickpeas and the cool, crisp vegetables, finished with a salty bite of feta. It’s a texture and flavor journey in every bite.

Tip: For an extra kick, add a pinch more cayenne pepper or serve with a side of harissa.

Moroccan Beetroot and Orange Salad

Brighten up your table with this vibrant Moroccan Beetroot and Orange Salad, a refreshing mix of sweet, earthy, and citrusy flavors that’s as beautiful as it is delicious.

Ingredients

• 2 medium beetroots, peeled and diced
• 2 large oranges, peeled and segmented
• 1/4 cup chopped fresh mint
• 2 tablespoons extra virgin olive oil
• 1 tablespoon honey
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large bowl, combine the diced beetroots and orange segments.
2. In a small bowl, whisk together the extra virgin olive oil, honey, ground cumin, salt, and black pepper until well blended.
3. Pour the dressing over the beetroot and orange mixture, tossing gently to coat everything evenly.
4. Sprinkle the chopped fresh mint over the salad and give it one final gentle toss.
5. Let the salad sit for 10 minutes before serving to allow the flavors to meld together beautifully.

The contrast between the earthy beetroots and the sweet, juicy oranges, accented by the warmth of cumin and the freshness of mint, makes this salad a standout dish that’s perfect for any occasion.

Tip: For an extra burst of flavor, toast the cumin lightly before adding it to the dressing to unlock its aromatic oils.

Herbed Moroccan Couscous Salad

This Herbed Moroccan Couscous Salad is a vibrant, flavor-packed dish that brings a taste of North Africa to your table with minimal effort.

Ingredients

• 1 cup couscous
• 1 1/4 cups vegetable broth
• 1/2 cup diced cucumber
• 1/2 cup diced red bell pepper
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup golden raisins
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a medium saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let stand for 5 minutes, then fluff with a fork.
2. In a large bowl, combine the fluffed couscous with cucumber, red bell pepper, parsley, mint, and golden raisins.
3. In a small bowl, whisk together olive oil, lemon juice, ground cumin, salt, and black pepper. Pour over the couscous mixture and toss to combine.
4. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld.

The combination of fresh herbs and spices with the sweetness of golden raisins makes this salad a refreshing side or light meal on its own.

Tip: For an extra burst of flavor, toast the couscous in a dry pan before adding the broth.

Moroccan Lentil Salad with Dates and Almonds

This Moroccan Lentil Salad with Dates and Almonds is a vibrant, flavor-packed dish that brings a taste of North Africa to your table with minimal effort.

Ingredients

• 1 cup dried green lentils, rinsed
• 3 cups water
• 1/2 cup chopped dates
• 1/2 cup sliced almonds, toasted
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh parsley
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a medium saucepan, combine the lentils and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until lentils are tender but not mushy. Drain any excess water and let cool slightly.
2. In a large bowl, mix the cooked lentils, dates, almonds, red onion, and parsley.
3. In a small bowl, whisk together the olive oil, lemon juice, cumin, salt, and pepper. Pour over the lentil mixture and toss gently to combine.
4. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld.

The sweet dates and crunchy almonds add a delightful contrast to the earthy lentils, making this salad a textural masterpiece.

Tip: For an extra flavor boost, toast the almonds in a dry skillet over medium heat for 2-3 minutes until fragrant.

Roasted Eggplant Moroccan Salad

This Roasted Eggplant Moroccan Salad is a vibrant, flavor-packed dish that brings a touch of North African cuisine to your table with minimal effort.

Ingredients

• 1 large eggplant, cubed
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 2 tbsp lemon juice
• 1 garlic clove, minced
• 1/4 cup crumbled feta cheese

Instructions

1. Preheat your oven to 400°F. Toss the eggplant cubes with 2 tbsp olive oil, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Spread the eggplant on a baking sheet in a single layer. Roast for 25 minutes, stirring halfway, until the eggplant is tender and golden.
3. In a large bowl, combine the roasted eggplant with 1/2 cup parsley, 1/4 cup mint, 2 tbsp lemon juice, and 1 minced garlic clove. Toss gently to mix.
4. Sprinkle 1/4 cup feta cheese over the salad just before serving.

The smoky depth of the roasted eggplant paired with the freshness of mint and parsley creates a salad that’s as refreshing as it is hearty.

Tip: For an extra layer of flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.

Moroccan Tomato and Cucumber Salad

This Moroccan Tomato and Cucumber Salad is a refreshing side dish that brings a burst of Mediterranean flavors to your table with minimal effort.

Ingredients

• 2 large tomatoes, diced
• 1 English cucumber, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the diced tomatoes, cucumber, and red onion.
2. Add the chopped parsley and mint to the bowl.
3. In a small bowl, whisk together the olive oil, lemon juice, ground cumin, salt, and black pepper.
4. Pour the dressing over the salad and toss gently to combine.
5. Let the salad sit for 10 minutes before serving to allow the flavors to meld.

The combination of fresh herbs and cumin gives this salad a uniquely Moroccan twist that’s both aromatic and invigorating.

Tip: For an extra crunch, sprinkle some toasted almonds on top before serving.

Moroccan Zucchini Salad with Mint

This Moroccan Zucchini Salad with Mint is a refreshing side dish that brings a burst of flavor to any meal, perfect for those warm evenings when you crave something light yet satisfying.

Ingredients

• 2 medium zucchinis, thinly sliced
• 1/4 cup fresh mint leaves, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika

Instructions

1. In a large bowl, combine the thinly sliced zucchinis and chopped mint leaves.
2. In a small bowl, whisk together the olive oil, lemon juice, ground cumin, salt, black pepper, and paprika until well blended.
3. Pour the dressing over the zucchini and mint, then toss gently to coat everything evenly.
4. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld together.

The combination of crisp zucchini with the aromatic mint and warm spices creates a salad that’s as vibrant in taste as it is in color.

Tip: For an extra crunch, sprinkle some toasted almonds or pine nuts on top before serving.

Moroccan Potato Salad with Olives and Preserved Lemon

This Moroccan Potato Salad is a vibrant twist on the classic, bursting with the tangy flavors of preserved lemon and briny olives. It’s a simple yet exotic side that’ll transport your taste buds straight to Marrakech.

Ingredients

• 1.5 lbs small red potatoes, halved
• 1/4 cup extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 preserved lemon, pulp removed and peel finely chopped
• 1/2 cup green olives, pitted and sliced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp sweet paprika
• Salt and freshly ground black pepper, to taste
• 2 tbsp chopped fresh cilantro

Instructions

1. Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 12-15 minutes, until tender. Drain and let cool slightly.
2. In a large bowl, whisk together the olive oil, lemon juice, preserved lemon, garlic, cumin, paprika, salt, and pepper.
3. Add the warm potatoes and olives to the bowl, gently tossing to coat in the dressing.
4. Let the salad sit for at least 10 minutes to allow the flavors to meld. Just before serving, sprinkle with fresh cilantro.

The magic of this salad lies in the preserved lemon, which adds a unique depth and brightness that fresh lemon just can’t match. It’s a perfect make-ahead dish for picnics or potlucks, as the flavors only get better with time.

Tip: For an extra pop of color and flavor, toss in some diced roasted red peppers or a handful of cherry tomatoes.

Moroccan Pumpkin Salad with Honey and Cinnamon

This Moroccan Pumpkin Salad is a sweet and savory delight, combining the warmth of cinnamon with the natural sweetness of honey for a dish that’s as nutritious as it is delicious.

Ingredients

• 2 cups pumpkin, peeled and cubed
• 2 tbsp olive oil
• 1 tbsp honey
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/4 cup chopped walnuts
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 400°F (200°C). Toss the pumpkin cubes with 1 tbsp olive oil and spread them on a baking sheet. Roast for 25 minutes until tender and slightly caramelized.
2. In a small bowl, whisk together the remaining 1 tbsp olive oil, 1 tbsp honey, 1/2 tsp cinnamon, and 1/4 tsp salt.
3. Transfer the roasted pumpkin to a serving bowl. Drizzle the honey-cinnamon dressing over the pumpkin and gently toss to coat.
4. Sprinkle with 1/4 cup chopped walnuts and 2 tbsp fresh parsley before serving.

The contrast of the creamy pumpkin with the crunchy walnuts and the aromatic cinnamon makes this salad a standout side dish that’s perfect for bringing a touch of Moroccan flair to your table.

Tip: For an extra layer of flavor, toast the walnuts in a dry skillet over medium heat for 2-3 minutes before adding them to the salad.

Moroccan Green Bean Salad with Garlic and Paprika

This Moroccan Green Bean Salad is a vibrant, flavor-packed side that brings a little North African sunshine to your table. It’s quick to prepare and pairs beautifully with grilled meats or as part of a mezze platter.

Ingredients

• 1 pound fresh green beans, trimmed
• 3 cloves garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh cilantro

Instructions

1. Bring a large pot of salted water to a boil. Add the green beans and cook for 4 minutes until bright green and crisp-tender. Drain and rinse under cold water to stop the cooking.
2. In a small bowl, whisk together the minced garlic, paprika, cumin, olive oil, lemon juice, salt, and black pepper.
3. Toss the blanched green beans with the dressing until evenly coated. Let the salad sit for at least 10 minutes to allow the flavors to meld.
4. Just before serving, sprinkle with chopped fresh cilantro.

The magic of this salad lies in the smoky paprika and fresh garlic dressing that clings to every bean, offering a punch of flavor with every bite.

Tip: For an extra layer of flavor, toast the cumin and paprika in a dry skillet for 30 seconds before adding to the dressing.

Moroccan Avocado and Orange Salad

Brighten up your meal with this refreshing Moroccan Avocado and Orange Salad, a perfect blend of creamy and citrusy flavors that’s as easy to make as it is delicious.

Ingredients

• 2 large oranges, peeled and sliced into rounds
• 1 ripe avocado, sliced
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh cilantro, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, gently toss the orange slices, avocado slices, and red onion.
2. In a small bowl, whisk together the olive oil, lemon juice, ground cumin, salt, and black pepper.
3. Drizzle the dressing over the salad and gently toss to combine.
4. Sprinkle the chopped cilantro on top before serving.

The magic of this salad lies in the unexpected harmony between the sweet oranges and creamy avocado, elevated by the warmth of cumin. It’s a vibrant side that steals the show at any table.

Tip: For an extra crunch, sprinkle some toasted almonds or walnuts on top just before serving.

Moroccan Fennel Salad with Citrus Dressing

Brighten up your table with this Moroccan Fennel Salad, a refreshing mix of crisp fennel and sweet citrus, dressed in a vibrant, aromatic dressing that’s sure to impress.

Ingredients

• 2 medium fennel bulbs, thinly sliced
• 2 oranges, peeled and segmented
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp honey
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large bowl, combine the thinly sliced fennel, orange segments, and chopped mint leaves.
2. In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, honey, ground cumin, salt, and freshly ground black pepper until well blended.
3. Pour the dressing over the fennel mixture and toss gently to coat all the ingredients evenly.
4. Let the salad sit for 10 minutes before serving to allow the flavors to meld together.

The magic of this salad lies in the contrast between the anise-like flavor of fennel and the sweet, tangy citrus dressing, creating a dish that’s as beautiful as it is flavorful.

Tip: For an extra crunch, sprinkle some toasted almond slices on top before serving.

Moroccan Quinoa Salad with Dried Fruits and Nuts

This Moroccan Quinoa Salad is a vibrant, nutrient-packed dish that brings a sweet and savory twist to your table with every bite.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 cup dried apricots, chopped
• 1/2 cup dried cranberries
• 1/4 cup slivered almonds
• 1/4 cup pistachios, shelled and chopped
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh mint, finely chopped
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and let cool.
2. In a large bowl, mix the cooled quinoa with dried apricots, dried cranberries, slivered almonds, pistachios, parsley, and mint.
3. In a small bowl, whisk together olive oil, lemon juice, ground cumin, salt, and black pepper. Pour over the quinoa mixture and toss to combine.
4. Refrigerate for at least 30 minutes to allow flavors to meld before serving.

The crunch of nuts against the chewiness of dried fruits creates a delightful texture contrast, while the cumin adds a warm depth that makes this salad stand out.

Tip: For an extra burst of freshness, add a handful of pomegranate seeds just before serving.

Moroccan Sweet Potato Salad with Harissa

This Moroccan Sweet Potato Salad with Harissa is a vibrant, flavor-packed dish that brings a little warmth and spice to your table. Perfect for those who love a sweet and spicy combo!

Ingredients

• 2 large sweet potatoes, peeled and diced into 1-inch cubes
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tbsp harissa paste
• 1 tbsp honey
• 1/4 cup chopped fresh cilantro
• 1/4 cup crumbled feta cheese
• 2 tbsp toasted pine nuts

Instructions

1. Preheat your oven to 400°F. Toss the sweet potatoes with 1 tbsp olive oil, 1 tsp salt, 1 tsp ground cumin, and 1/2 tsp smoked paprika until evenly coated. Spread them out on a baking sheet in a single layer.
2. Roast for 25 minutes, stirring halfway through, until the sweet potatoes are tender and slightly caramelized.
3. In a small bowl, whisk together the remaining 1 tbsp olive oil, 1 tbsp harissa paste, and 1 tbsp honey until smooth.
4. Transfer the roasted sweet potatoes to a large bowl. Drizzle with the harissa-honey dressing and gently toss to coat.
5. Top with 1/4 cup chopped fresh cilantro, 1/4 cup crumbled feta cheese, and 2 tbsp toasted pine nuts before serving.

The contrast of the spicy harissa with the sweet honey and creamy feta makes this salad a standout dish that’s as beautiful as it is tasty.

Tip: For an extra crunch, try adding a handful of roasted chickpeas on top!

Moroccan Radish Salad with Fresh Herbs

Brighten up your table with this Moroccan Radish Salad, a crisp and herbaceous dish that brings a refreshing twist to any meal.

Ingredients

• 1 bunch radishes, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large bowl, combine the thinly sliced radishes, chopped cilantro, and chopped mint.
2. In a small bowl, whisk together the olive oil, lemon juice, ground cumin, salt, and black pepper until well blended.
3. Pour the dressing over the radish mixture and toss gently to coat all the ingredients evenly.
4. Let the salad sit for 10 minutes before serving to allow the flavors to meld together.

The crunch of the radishes paired with the freshness of the herbs and the warmth of cumin creates a salad that’s as vibrant in flavor as it is in color.

Tip: For an extra burst of flavor, add a pinch of sumac to the dressing before tossing with the salad.

Moroccan Bell Pepper Salad with Cumin

Brighten up your table with this vibrant Moroccan Bell Pepper Salad, where sweet peppers meet the earthy warmth of cumin in a dish that’s as colorful as it is flavorful.

Ingredients

• 3 large bell peppers (red, yellow, and green), thinly sliced
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh cilantro

Instructions

1. In a large bowl, combine the thinly sliced bell peppers.
2. In a small bowl, whisk together the olive oil, lemon juice, ground cumin, salt, and black pepper until well blended.
3. Pour the dressing over the bell peppers and toss gently to coat all the slices evenly.
4. Let the salad sit for at least 10 minutes to allow the flavors to meld together.
5. Sprinkle with chopped fresh cilantro before serving.

The magic of this salad lies in the cumin’s ability to deepen the peppers’ natural sweetness, creating a side dish that’s unexpectedly complex. Perfect for those who love a little adventure in their salads.

Tip: For an extra layer of flavor, toast the cumin lightly before grinding it. This simple step unlocks a whole new dimension of warmth and aroma.

Moroccan Spinach Salad with Dates and Sesame

This Moroccan Spinach Salad with Dates and Sesame is a vibrant, flavor-packed dish that brings a touch of North African flair to your table with minimal effort.

Ingredients

• 6 cups fresh baby spinach, tightly packed
• 1/2 cup dates, pitted and chopped
• 1/4 cup toasted sesame seeds
• 1/4 cup extra virgin olive oil
• 2 tbsp lemon juice
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large salad bowl, combine the baby spinach, chopped dates, and toasted sesame seeds.
2. In a small bowl, whisk together the extra virgin olive oil, lemon juice, ground cumin, salt, and black pepper until well blended.
3. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
4. Serve immediately to enjoy the crisp texture of the spinach against the sweet dates and nutty sesame seeds.

The magic of this salad lies in the contrast between the sweet dates and the earthy cumin, creating a balance that’s unexpectedly delightful.

Tip: For an extra crunch, sprinkle a few more toasted sesame seeds on top before serving.

Moroccan Cauliflower Salad with Turmeric

This Moroccan Cauliflower Salad with Turmeric is a vibrant, flavor-packed dish that brings a touch of North African spice to your table with minimal effort.

Ingredients

• 1 large head cauliflower, cut into florets
• 3 tablespoons olive oil
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley
• 2 tablespoons lemon juice
• 1/4 cup sliced almonds, toasted

Instructions

1. Preheat your oven to 425°F. On a large baking sheet, toss the cauliflower florets with 2 tablespoons olive oil, 1 teaspoon turmeric, 1 teaspoon cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
2. Spread the cauliflower in a single layer and roast for 25 minutes, stirring halfway through, until the edges are crispy and golden.
3. Transfer the roasted cauliflower to a large bowl. While still warm, drizzle with the remaining 1 tablespoon olive oil and 2 tablespoons lemon juice. Add the chopped parsley and toss gently to combine.
4. Sprinkle the toasted almonds over the top just before serving to add a delightful crunch.

The magic of this salad lies in the contrast between the warm, earthy spices and the bright, fresh lemon and parsley—a combo that’s as surprising as it is satisfying.

Tip: For an extra flavor boost, let the salad sit for 10 minutes before serving to allow the flavors to meld.

Moroccan Apple and Walnut Salad with Cinnamon

This Moroccan Apple and Walnut Salad with Cinnamon is a refreshing twist on the classic, blending sweet, crunchy, and spicy flavors in every bite.

Ingredients

• 2 large apples, thinly sliced
• 1/2 cup walnuts, roughly chopped
• 1 tbsp honey
• 1 tsp ground cinnamon
• 1 tbsp lemon juice
• 1/4 tsp salt
• 2 tbsp olive oil

Instructions

1. In a large bowl, whisk together honey, ground cinnamon, lemon juice, salt, and olive oil until well combined.
2. Add the thinly sliced apples and roughly chopped walnuts to the bowl, tossing gently to coat them evenly with the dressing.
3. Let the salad sit for 10 minutes to allow the flavors to meld together before serving.

The magic of this salad lies in the contrast between the crisp apples and the earthy walnuts, all brought together with a warm hint of cinnamon.

Tip: For an extra crunch, toast the walnuts in a dry skillet over medium heat for 2-3 minutes before adding them to the salad.

Conclusion

We hope these 20 Exquisite Moroccan Salad Recipes inspire your next meal with their vibrant flavors and easy preparation. Perfect for any occasion, they’re a delightful way to bring a taste of Morocco to your table. Don’t forget to try them out, share your favorites in the comments, and pin this article for your next culinary adventure. Happy cooking!