Ingredients

• For the dressing
• 1 tablespoon pomegranate molasses
  
• 1 tablespoon white balsamic vinegar
  
• 2 teaspoons honey
  
• 1 teaspoon grated orange zest
  
• ¹/₈ teaspoon sea salt, or to taste
  
• freshly ground pepper to taste
  
• 5 tablespoons extra-virgin olive oil
  

• For the salad
• 8 cups loosely packed fresh baby spinach leaves
  
• 6 ounces feta cheese (I use Greek sheep-milk feta)
  
• 1 orange (try the Cara Cara orange for its orange-red hue)
  
• ¹/₂ cup walnuts
  
• ¹/₂ cup pomegranate seeds