Pomegranate & Carrot Salad with Medjool Dates and Pecans

Ingredients

- 2 tablespoons pomegranate molasses
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice, freshly squeezed
- 4 medium carrots, peeled and thinly sliced
- 5 Medjool dates, pitted and chopped
- 1/2 cup pecan halves

Instructions

1. Prepare the Dressing:
In a small bowl, combine the pomegranate molasses, olive oil, salt, black pepper, and lemon juice. Use a whisk to blend until the mixture is well emulsified and set aside.

2. Prepare the Carrots:
Peel and thinly slice the carrots into coins. If using a knife, aim for a consistent thickness for even coating with the dressing. Alternatively, use a mandoline slicer for precision.

3. Mix Ingredients:
In a large mixing bowl, add the sliced carrots and chopped Medjool dates. Pour the dressing over the top. Gently toss the ingredients together, ensuring that the dressing evenly coats the carrots and dates.

4. Add Pecans:
After the initial mix, add the pecan halves to the bowl. Carefully mix them in so as not to break them apart excessively while ensuring they are distributed throughout the salad.

5. Final Adjustment and Serve:
Taste the salad and adjust seasoning with additional salt or lemon juice if necessary. Serve the salad immediately or chill in the refrigerator for 20-30 minutes before serving for enhanced flavors.

Total Time

PT15M
15 minutes

Type of Dish

Lunch

Keywords

Pomegranate molasses, Carrot salad, Medjool dates, Pecans, Easy lunch, Healthy salad, No-cook, Vegan, Refreshing, Quick meal

Recipe Yield

Feeds 4 adults

Calories

Total Calories: 640

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