- 10 minutes
- 6 to 8 servings
- Combine the all salad ingredients in a large bowl. Add the vinaigrette and toss to coat. Season with salt and pepper to taste.
- Pomegranate Vinaigrette: Slowly whisk together the pomegranate molasses, vinegar, mustard and honey in a medium bowl. Season with salt and pepper. Whisk in the olive oil until emulsified. Store in a mason jar or a tight-fitted lid in the refrigerator. This can can be made up to 2 days in advance.