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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
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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Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
Jeweled Carrot Salad with Apple and Pomegranate
A new favorite! So much better than the mayo laden version I remember
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It was great, but I wondered about using plain yogurt instead of mayo?
Thanks!
Hi, Ginger — You could certainly try using yogurt instead of mayo. The flavor would be tangier than our version but you might love it that way. If you try it, let us know how it turns out.
This is a great winter-time salad. I try, as much as possible, to cook seasonally and still have carrots and apples in storage from my garden. It’s April so I didn’t have pomegranate but the salad was still very good. This serves at least 6-8 at my house and we think it’s good the next day as well. Thank you for a variation on carrot raisin salad.
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I’m so glad you liked it Janice!
Great recipe! Thank You!
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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?
You can refrigerate it and serve it the next day. I think it is best eaten right away though.