Jeweled Carrot Salad with Apple and Pomegranate

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Come fall, our pomegranate tree is heavy with cheerful red poms, and the kitchen table is covered with the fruit in various stages of de-seeding. My mother has mastered the art of tasting pomegranate seeds by the way. When she finds a particularly sweet batch, she saves it for eating (versus juicing) and walks around with a bowl filled with the arils, insisting that we try them.

Pomegranate seeds show up in almost everything we make this time of year. On our breakfast cereal. In green salads (great with avocados). In quesadillas. (Corn tortillas, jack cheese, salsa, pomegranate seeds—awesome!) So when my friend Suzanne H served me some of her carrot salad with pomegranate seeds the other day, my thought was, but of course!

This is just a playful take on a classic carrot salad, with a scattering of pomegranate seeds and craisins for pops of color and flavor, and some freshly squeezed lime juice and a little honey.

Jeweled Carrot Salad with Apple and Pomegranate Recipe

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  • Prep time: 15 minutes
  • Yield: Serves 4 as a side.

Ingredients

  • 2 cups, freshly grated carrots (from 2 to 3 large carrots)
  • 1 large sweet apple, peeled, cored, chopped
  • 1 Tbsp freshly squeezed lime juice
  • 2 teaspoons honey
  • 2 Tbsp mayonnaise
  • 1/4 cup raisins
  • 1/4 cup craisins
  • 1/2 cup pomegranate seeds

Method

1 Place grated carrots and chopped apples in a large bowl. Sprinkle with lime juice and toss to coat.

2 Stir in honey, mayonnaise, raisins and craisins. Stir in pomegranate seeds. Add more lime juice, mayonnaise, or honey to taste.

Serve immediately.

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7 Comments

  1. Ambar

    Great recipe! Thank You!

  2. stacey

    i know it says serve immediately, but i wanted to make this salad and bring to a potluck. would it not keep if i made it the night before?

    • Elise

      You can refrigerate it and serve it the next day. I think it is best eaten right away though.

  3. george

    In my country pomegranates are lighter in colour ,they are more pinkish than redish and are maybe not that sweet as yours .

  4. Kelsang

    What a lovely salad! This shall become my main salad for Thanksgiving although I will opt out the mayonnaise
    Thanks again!

    • Elise

      If you opt out of the mayo, you may want to add a little oil, and maybe some salt as well. The mayo provides the fat that holds the salad together. Not much, but some fat is needed.

  5. Sandy S

    Thank you for bringing new life to carrot salad! Thinking it would speed things up, I once bought pre-shredded carrots. Big mistake! They must have been made with year old monster carrots. Will never do that again. Looking forward to this fresh bright version made with some tender sweet carrots from a local vegi stand. Now that I know how to work with poms, I will also make your version of quesadillas, too! Many thanks for opening my eyes to this new, dare I say healthy treat!

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