4 cups grated carrots
1/3 cup dried cranberries
2 green onions, chopped
2 tbsp chopped parsley
4 tbsp Harissa Olive Oil
1⁄4 cup Pineapple Balsamic Vinegar
1/8 tsp sea salt
Directions: Whisk together olive oil, vinegar, and salt and set aside.
In a medium bowl, combine grated carrots, cranberries, and green onions. Add the vinaigrette and mix well. Garnish with chopped parsley.