2-3 medium purple carrots (use orange ones if you can’t find purple)
2 small beets, cut into quarters
1 cup raw cranberries
1/2 medium head red cabbage, cut into wedges
1 cup pomegranate arils (approximately 1 whole pomegranate worth.)
¼ cup walnuts, coarsely chopped
Stevia, to taste**
First, make the dressing: In a large bowl whisk together the pomegranate molasses, balsamic vinegar, olive oil, salt and pepper until well combined.
Grate the beets, carrots, cabbage in a food processor using the shredding blade, or with a box grater.
Grate the cranberries in the food processor, or finely dice by hand.
Add the shredded vegetables and cranberries to a large bowl with the dressing and toss well to coat. Let the salad stand for at least 15-20 minutes before serving or make ahead and store covered in the fridge until ready to serve.
Right before serving, toss gently to combine, then top with pomegranate seeds and chopped walnuts.
Taste, and add a few drops of stevia, if it’s too sour for you.
*Pomegranate Molasses is a sweet-tart syrup made from reduced pomegranate juice. It’s available in most middle eastern stores, well-stocked grocery stores, and online HERE, but if you can’t find it, simply reduce pomegranate juice over low heat until thick and syrupy, and refrigerate for up to 3 months.