vegetarian / gluten free / refined sugar free/ raw
About this pomegranate salad
This pomegranate salad is so fresh, bright and beautifully colored. I used organic rainbow carrots to get even more wintry colors out of this dish. It makes a lovely side dish for dinners, lunches and even breakfast. I love pairing it with scrambled eggs in the morning.
Tips:
- Don’t toss in the dressing until you are ready to eat. The dressing will cause the arugula to wilt with time. If you want to make this salad last a few days, keep it in the fridge with the dressing on the side.
- Don’t feel like manually grating your carrots? Cut them into chunks and pulse in a food processor until they are finely chopped. I use a Ninja food processor that I love.
- Fresh pomegranate is best. Frozen is often dull and mushy.
Kitchen essentials
- Grater or food processor
- A large salad bowl
Substitutions
- Raw honey: can be substituted with pure maple syrup
- Extra virgin olive oil: can be substituted with equal parts avocado oil.






