Other recipes

Layered Salad with Pomegranate Seeds

This Holiday Layered Salad is a true celebration for the senses.
Vibrant layers of sweet carrots and earthy beets are wrapped in a creamy, spiced sauce, creating a perfect balance of flavor and texture.
Each bite is fresh, rich, and deeply satisfying — but the real magic comes from the juicy pomegranate seeds. Their bright burst of sweetness and gentle crunch bring the whole dish to life, making this salad completely irresistible.
Serve it raw for a fresh, crisp experience, or lightly bake the vegetables for a warmer, more comforting holiday version. Either way, this salad becomes a centerpiece that disappears fast.
PS Don’t skip the pomegranate — it’s what makes this dish unforgettable.
Ingredients
  • 3–4 carrots, raw or lightly baked
  • 4–5 beets, raw or lightly baked
  • 1–2 cups pomegranate seeds
Sauce
  • 1 cup macadamia nuts (soaked) or vegan mayo. Any nuts or seeds can be used.
  • 1–2 tablespoons oil, cold-pressed like olive or pumpkin seed oil
  • 1–2 cloves garlic
  • Nutmeg, to taste
  • Cumin, to taste
  • Black pepper, to taste
  • Apple cider vinegar, to taste
  • Lemon juice, to taste
  • Coconut aminos (optional)
  • Salt (optional)
  • Water, used to make the desired consistency
Method
  1. Shred the carrots and beets.
  2. Prepare the sauce by blending all sauce ingredients until smooth and creamy.
  3. Layer the salad in the following order:
  • Carrots
  • Sauce
  • Beets
  • Sauce
  1. Finish with a generous layer of pomegranate seeds on top.
Let the salad rest for 10–15 minutes before serving so the flavors can come together.
Happy Cruelty-Free Holidays!