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Mix mint, pomegranate juice, honey, Harissa Seasoning, salt and pepper in a large bowl. Gradually add oil, while mixing with wire whisk until well mixed. Set aside.
Trim carrot ends. Slice each carrot lengthwise into ribbons with a vegetable peeler or mandoline. Toss carrots with 1/4 cup prepared dressing in medium bowl. Stir in pistachios and cranberries.
Arrange arugula on serving platter. Drizzle with remaining dressing and top with carrot mixture. Sprinkle with feta before serving.