Instructions

• To make the dressing, heat a dry skillet over medium heat, add the walnuts, and toast for a few minutes until they turn golden. Place half of the toasted walnuts into a food processor along with the olive oil, apple cider vinegar, pomegranate molasses, and maple syrup. Pulse the ingredients until combined (the mixture will have a slightly chunky texture).
• To make the salad, gently toss together the remaining toasted walnuts, arugula, lettuce leaves, diced cucumber, tomatoes, red onion, and mint leaves.
• To serve, divide the salad equally onto plates, drizzle over the dressing, and garnish with pomegranate seeds and parsley.