Grilled Date and Fresh Baby Carrot Salad

A fuss-free, flavourful salad that can be made with minimal ingredients is exactly what one needs on a busy day
Grilled Date and Fresh Baby Carrot Salad
ITP Images
Grilled Date and Fresh Baby Carrot Salad
November 05, 2019
Level Easy
Preparation Time 10 minutes (plus softening time)
Serves 4-6
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


700g rainbow baby carrots, rinsed and peeled into ribbons
4 tbsp spinneysFOOD Mediterranean Extra Virgin Olive Oil
2 tbsp apple cider vinegar
spinneysFOOD Sea Salt, to taste
spinneysFOOD Whole Black Peppercorns, freshly ground, to taste
10 spinneysFOOD Medjool Dates, pitted and halved
20g pumpkin seeds, toasted


  • 1

    Place the carrots in a large bowl and cover with a generous sprinkle of salt. Set aside for up to an hour or until slightly softened.

  • 2

    Discard any excess liquid.

  • 3

    Combine the olive oil, vinegar and seasonings together and pour half over the carrots.

  • 4

    Place a large griddle pan over a high heat and cook the dates, turning them every now and then until slightly blackened, for approximately 3 minutes.

  • 5

    Drain the dressing from the carrots, add the dates and drizzle the rest of the dressing over.

  • 6

    Top with the toasted pumpkin seeds.


Hungry? These veggie fritters are simply divine. Add a dash of harissa yoghurt for a fiery kick!
Orange blossom water originated in the Middle East, where the blossoms are abundant. Try using orange blossom in more savoury dishes such as this refreshing salad
Bravo apples are only grown in Australian orchards, and provide a tasty, crunchy base for this unique slaw