Using a vegetable peeler, peel four 3-inch strips of orange peel, making sure to avoid white pith; reserve orange for later. Add orange peels to a small skillet with oil, scallion whites and light green parts, bay leaves, and smashed garlic; stir to combine.
Heat skillet over medium and cook oil mixture, stirring occasionally, until orange peels start to curl and toast, about 3 minutes. Add almonds and cook, stirring frequently, until almonds are browned, 2–3 minutes. Off heat, stir in coriander seeds and let sit 1 minute.
Strain mixture through a fine-mesh sieve set in a large bowl; reserve oil. Pour nut mixture onto a paper towel-lined plate, making sure to get all of the coriander seeds; season with salt and let cool.
Once cool, discard bay leaves and mince garlic cloves and one orange peel. Add minced garlic and orange peel, vinegar and Dijon to large bowl with reserved oil. Juice reserved orange (should measure at least ¼ cup) and add to large bowl; whisk until emulsified.
Add reserved scallions greens, carrots, raisins, cilantro, ½ teaspoon salt and ¼ teaspoon pepper; toss to combine then season with additional salt and pepper to taste.
Transfer salad to a serving dish and sprinkle nut-seed mixture over top, making sure to tuck some into the salad.