Salad

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2 cups finely chopped carrots (5-6 carrots)

¾ cup pomegranate arils

½ cup chopped pickled red onion (recipe below)

½ cup feta cheese, cubed or crumbled

¼ cup dill, finely chopped

Pita chips for topping

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Vinegrette

¼ cup olive oil

2 tablespoons lemon juice

2 teaspoons honey

½ teaspoon lemon zest

½ teaspoon kosher salt

½ teaspoon sumac

¼ teaspoon black pepper

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Pickled Red Onion

1 medium red onion

¾ cup vinegar (white vinegar or apple cider vinegar)

⅓ cup water

1 teaspoon kosher salt

2 teaspoon honey or another sugar

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1. Add vinegar, water, salt and honey to a small pot over medium heat. Heat until it comes to a gentle simmer. Slice the onion very thinly and place in a glass jar. Pour the brine into the jar. Use a spoon to pack the onions down in the jar so they are completely submerged in the liquid. Let sit for at least 30 minutes, or a few hours before using.

2. Slice carrots into 1 ½” pieces. Add to a food processor and pulse 8-10 times, until finely chopped. Don’t pulse too much – you still want some crunch. If you don’t have a food processor, you can finely chop the carrots by hand.

3. Whisk together all vinaigrette ingredients.

4. Add carrots, pomegranate, onion, feta and dill to a bowl and toss with vinaigrette. Serve with pita chips for dipping, or top with crumbled pita chips just before serving.