This North African inspired salad combines crunchy carrots and peppery arugula with the sweet heat of a pomegranate harissa vinaigrette. This recipe features our new Global Blends Harissa Seasoning.
Ingredients
- 1/4 cup pomegranate juice
- 1 tablespoon honey
- 2 teaspoons Harissa Seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon Black Pepper, Coarse Grind
- 1/4 cup extra virgin olive oil
- 2 cups carrots, multicolor, shaved into ribbons
- 1/2 cup pistachios, shelled, roasted
- 1/2 cup dried cranberries
- 4 cups baby arugula
- 1/4 cup Feta cheese, crumbled
Nutrition Information
(per serving)
This North African inspired salad combines crunchy carrots and peppery arugula with the sweet heat of a pomegranate harissa vinaigrette. This recipe features our new Global Blends Harissa Seasoning.
Key products
Instructions
Prep
- In a bowl, combine pomegranate juice, honey, harissa seasoning, salt, and pepper. Whisk until well mixed. Slowly drizzle in olive oil, continuously whisking, until an emulsion has formed. Set aside.
- In a bowl combine shaved carrots, pistachios, and dried cranberries. Pour pomegranate vinaigrette overtop carrot mixture. Toss until ingredients are evenly coated. Cover and refrigerate until service.
Service
- For each serving, place 1 cup of baby arugula on desired plate. Toss carrot mixture to ensure ingredients are all evenly distributed. Place 1/2 cup of carrot mixture overtop of arugula. Sprinkle with 1 tablespoon of crumbled feta. Serve immediately.
