his delicious salad is perfect for Rosh Hashanah or Yom Kippur, since it includes some of the special fall fruits, like pomegranates, dates and pistachios. It actually goes well with any autumn meal and can easily be doubled or tripled to feed a crowd. Use the leftover pomegranate juice to make an antioxidant-rich spritzer with sparkling water.

Ingredients:

• 1 1/2 tablespoons POM Wonderful pomegranate juice
• 1 1/2 teaspoons white wine vinegar
• 1 tablespoon Napa Valley organic olive oil
• 1/8 teaspoon Dijon mustard
• 1/2 teaspoon honey
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2 ounces organic baby arugula
• 2 ounces organic baby spinach
• 1 small or 1/2 large pomegranate, seeded (1/2 cup of seeds)
• 3 Hadley's Orchard pitted dates, thinly sliced crosswise
• 1/4 cup Flanigan Farms pistachios
• 1 navel orange, peel and pith cut off with a knife, orange sliced crosswise into circles

Instructions:


1. In a small cup, whisk together juice, vinegar, olive oil, mustard, honey, salt, and pepper. Set aside.
   

2. In a salad bowl, combine the arugula, spinach, pomegranate seeds, dates and pistachios. Just before serving, toss with the dressing. Garnish the top of the salad with the orange circles.