Name: Beet and Carrot Salad with Pomegranate and Pumpkin Seeds
Prep time: 15 min
Total time: 15 min
Yield: 2 lunch-sized or 4 side dish-sized servings
Ingredients: 1 small red onion, diced small; 1½ tablespoons balsamic vinegar (or fresh lemon juice); 1½ tablespoons pomegranate molasses; 1½ tablespoons extra-virgin olive oil; ½ teaspoon salt; ¼ teaspoon ground black pepper; 1 large beet (preferably organic), scrubbed and shredded; 2 medium carrots (preferably organic), scrubbed and shredded; 1 cup chopped organic fresh flat-leaf parsley; ½ cup pomegranate arils; ¼ cup unsalted toasted pumpkin seeds