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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.
I’m so glad you liked it Janice!
Great recipe! Thank You!
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.
In my country pomegranates are lighter in colour ,they are more pinkish than redish and are maybe not that sweet as yours .
What a lovely salad! This shall become my main salad for Thanksgiving although I will opt out the mayonnaise
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.
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!