I love Thanksgiving not only because it brings friends and family together but because of the abundance of beautiful food that people take the time to spend preparing. Being a vegan, my plate is usually piled high and brimming full of side dishes. This holiday is notorious for leaving people stuffed and sleepy after dinner, probably due to the large amounts of warm, heavy foods they indulge in. I wanted to include a light, seasonal side that wouldn’t leave me feeling weighed down so I made this salad combing raw carrots and pomegranate perils with a spicy honey mustard dressing.
This salad is a wonderful replacement for the carrots that are typically served roasted. Since these carrots aren’t cooked they are able to retain their high amounts of vitamin A while the pomegranate perils bring antioxidants to the table. This salad requires minimal ingredients and can be made ahead of time and stored in the fridge.
YIELDS
3-4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 2 cups carrots, sliced
- 1 cup pomegranate perils
- 1/4 cup scallions, diced
- 1/4 cup walnut pieces
- 2 tbsp raw honey
- 2 tbsp yellow mustard
- 2 1/2 tbsp olive oil
- 2 1/2 tbsp apple cider vinegar
- 2 garlic clove, minced
- 1/4 tsp salt
- to taste black pepper
- 2 cups carrots, sliced
- 1 cup pomegranate perils
- 1/4 cup scallions, diced
- 1/4 cup walnut pieces
- 2 tbsp raw honey
- 2 tbsp yellow mustard
- 2 1/2 tbsp olive oil
- 2 1/2 tbsp apple cider vinegar
- 2 garlic clove, minced
- 1/4 tsp salt
- to taste black pepper
Directions
1. Add the carrots to a blender and pulse a few times until it is almost the consistency of rice. Pour into a large mixing bowl.
2. Add the scallions, pomegranate perils, and walnuts to the bowl and stir together.
3. In a smaller mixing bowl, add the honey, mustard, oil, vinegar, garlic, salt, and pepper. Whisk together.
4. Pour the dressing over the salad and mix well.
5. Serve as a side dish or over a bed of greens.
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Photo: Lauren Sacerdote
