salad:
spinach
1 clementine, peeled and sectioned
few reserved pomegranate seeds
handful of raw sunflower seeds
vinaigrette:
seeds from 1 pomegranate (reserve a few to sprinkle on the salad)
1/8 c. rice vinegar
1/4 c. olive oil
1 medjool date, pitted
pinch sea salt and pepper
Puree in blender, strain if needed. Drizzle a little over salad, store the rest in the fridge.
