Harissa Carrot & Pomegranate Salad

Total Time 0:00


  • 8 large carrots, peeled
  • 1/3 cup mild harissa*
  • 1 tablespoon olive oil
  • juice of 1/2 lemon
  • 1 tablespoon fresh dill
  • 1 tablespoon mint leaves
  • 1/4 cup pistachios, toasted
  • 1/4 cup pomegranate seeds
  • 2 ounces dairy-free soft cheese**
  • 2 teaspoons salt
  • 1 teaspoon black pepper


  1. First use a vegetable peeler to remove the outside skin of the carrots and discard. Then use the vegetable peeler once more to peel all the carrots into ribbons and place in a large bowl.
  2. To the bowl, add harissa, olive oil, lemon juice, dill, and mint. Toss to combined.
  3. In a small sauté pan, add the pistachios and cook over medium heat. Toss in pan to keep from burning on one side and toast for about 5 minutes, until fragrant. Add to bowl with carrots.
  4. Lastly, add the pomegranate seeds, cheese, salt, and black pepper, and toss once more to completely coat the carrots. Serve up!


Recipe Notes

*This amount may range depending on the size of your carrots - you may need extra if you have larger carrots

**I used Treeline herb soft cheese

© 2019 PaleOMG.com. All rights reserved.
Sign up for my PaleOMG newsletter to get recipes, discounts, and stories straight to your inbox for FREE!
Don't Miss A Bite!