This colorful salad looks as good as it tastes. The addition of lamb lends a “special occasion” feel to this otherwise straightforward dish, while the pomegranate amps up the flavor. I love to serve it in the springtime, and it makes great use of leftover roasted meat as well. Cook Time: 25 minutes Total Time: 45 minutes Makes 8 servings For the Marinade 1 1/2 cups pomegranate juice 3 tablespoons extra-virgin olive oil 3 cloves garlic, chopped 1 tablespoon ground ginger 1 tablespoon organic Ceylon cinnamon 2 teaspoons cumin 1 teaspoon unrefined sea salt 1/2 teaspoon freshly ground black pepper 1 (4-pound) leg of lamb, deboned, butterflied, and trimmed of visible fat For the Dressing 2 teaspoons Dijon mustard 2 tablespoons pomegranate balsamic vinegar 1/4 cup extra-virgin olive oil For the Salad 5 cups baby kale 2 bulbs fennel, thinly sliced 1/2 cup pomegranate seeds or sliced red grapes 4 cups …