In a bowl, combine pomegranate juice, honey, harissa seasoning, salt, and pepper. Whisk until well mixed. Slowly drizzle in olive oil, continuously whisking, until an emulsion has formed. Set aside.
In a bowl combine shaved carrots, pistachios, and dried cranberries. Pour pomegranate vinaigrette overtop carrot mixture. Toss until ingredients are evenly coated. Cover and refrigerate until service.
For each serving, place 1 cup of baby arugula on desired plate. Toss carrot mixture to ensure ingredients are all evenly distributed. Place 1/2 cup of carrot mixture overtop of arugula. Sprinkle with 1 tablespoon of crumbled feta. Serve immediately.
This salad is great for family style dining by plating the four servings on one plate. Can also be amped up by adding a protein, such as shrimp or chicken, also seasoned with McCormick® Culinary® Harissa at a tablespoon per pound protein ratio.
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