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.
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.
Chef's Tip!
This salad is great for family style dining by plating the four servings on one plate. Can also be amped up by adding a protein, such as shrimp or chicken, also seasoned with McCormick® Culinary® Harissa at a tablespoon per pound protein ratio.
