prepare the ingredients: shred the cranberries using a food processor or grater. in the food processor, pulse until grainy. crumble the feta cheese. dice the jalapeño and red onion finely. chop the cilantro. roast the pepitas in a dry pan over medium heat until they are golden and fragrant.

make the vinaigrette: in a small bowl, whisk together the garlic-infused olive oil, lime juice, red wine vinegar, maple syrup, hummus, dijon mustard, sea salt, and pepper. adjust the sweetness and acidity to your taste.

combine ingredients: in a large mixing bowl, combine the shredded cranberries, crumbled feta, pomegranate arils, diced jalapeño, chopped cilantro, roasted pepitas, and finely diced red onion.

add the vinaigrette: pour the vinaigrette over the salsa ingredients. gently toss all the ingredients together until well coated with the vinaigrette.

chill and serve: allow the salsa to chill in the refrigerator for at least 30 minutes to let the flavors meld.