This salad has a double dose of pomegranate. You'll find the sweet-tart juice in the dressing and fresh pomegranate seeds add a little bit of crunch when drizzled on top. This recipe comes from Joy of Kosher.
In a small bowl, whisk together the pomegranate juice, honey, olive oil, and balsamic vinegar. Set aside.
Place the spinach on a large platter as the salad base. Artfully arrange the apples, carrots, and beets on the spinach. Sprinkle with the pomegranate seeds. Drizzle the dressing over the top, and season with salt and pepper; or, serve the salad undressed, and let your guests add dressing to their own plate.