• 2 bags (6 ounces each) baby spinach
• 1 1/2 cups dried figs (about 16), quartered
• 1/2 cup dried cranberries
• 1/2 cup sliced natural almonds
• 1 Granny Smith apple , cored and thinly sliced

• 3 tablespoons pomegranate juice
• 2 tablespoons red wine vinegar
• 1 tablespoon honey
• Salt and freshly ground black pepper
• 1/4 cup olive oil or grapeseed oil , not extra virgin

Salad: Place the spinach in a large salad bowl. Top with the figs, cranberries and almonds. Cover and refrigerate until serving. Scatter on sliced apple right before serving.

Dressing: Place pomegranate juice, vinegar, honey, 1/2 teaspoon salt and 1/8 teaspoon pepper in a small mixing bowl. While whisking, drizzle in the oil in a steady stream until blended. Serve the salad with the dressing on the side.