Dressing

2 tablespoons 100% pomegranate juice

1½ tablespoons red wine vinegar

1 tablespoon honey

½ teaspoon Dijon mustard

¼ cup extra-virgin olive oil

Salt and freshly ground black pepper, to taste

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Salad

10 ounces mixed salad greens

12 ounces sliced cooked Herb-Roasted Turkey breast

1 large Honeycrisp apple, cored and thinly sliced

½ cup crumbled goat cheese (2 ounces)

½ cup candied walnuts

⅓ cup pomegranate seeds