¼ cup extra-virgin Olive Oil
2 tsp. Diamond Crystal or 1¼ tsp. Morton Kosher Salt
½ tsp. Ground Cinnamon
½ tsp. Ground Cumin
½ tsp. Ground Turmeric
½ tsp. Sweet Paprika
¼ tsp. freshly Ground Black Pepper
⅛ tsp. Ground Cardamom
⅛ tsp. Ground Cloves
2 Garlic Cloves, finely grated
1½ lb. medium Carrots, tops trimmed to ½", scrubbed, halved lengthwise
2 tbsp. (or more) fresh Lemon Juice
1 tbsp. Extra-Virgin Olive Oil
1 tsp. Diamond Crystal or ½ tsp. Morton Kosher Salt, divided
1 small Red Onion, thinly sliced
7 Medjool Dates, pitted, coarsely chopped
2 Jalapeños, seeds removed, coarsely chopped
1 cup coarsely chopped tender Herbs, (such as cilantro, dill, or parsley)
1 cup Labneh or Plain Whole-Milk Greek Yogurt
Place a rack in middle of oven; preheat to 450°. Stir oil, salt, cinnamon, coriander, cumin, turmeric, paprika, pepper, cardamom, cloves, and garlic in a small bowl to combine.
Toss carrots with oil mixture on a large rimmed baking sheet to coat. Roast until carrots are crisp-tender and deeply browned, 15–20 minutes. Let cool.
Allow carrots to cool. Once you're ready to serve, whisk lemon juice, oil, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl. Add red onion, dates, jalapeños, and herbs and toss to coat. Taste salad and add more lemon juice if needed.
Stir labneh and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl.
To serve, spread labneh on a platter; top with carrots. Scatter salad over.