Harissa Carrot & Pomegranate Salad


  • 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!


*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

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