Sunset Vinaigrette (and Salad)

Ingredients

• 3 tablespoons red wine vinegar
• 2 tablespoons pomegranate juice
• 2 tablespoons fresh lemon juice (preferably from meyer lemons)
• 1 1/2 teaspoons red onion (peeled and minced finely)
• 1 1/2 teaspoons garlic (peeled and minced finely (or grate finely))
• 1/2 teaspoon dried oregano (crumbled with your fingers)
• 1/4 teaspoon freshly ground pepper
• 1/2 teaspoon natural cane sugar (or raw honey)
• 1/4 teaspoon sea salt
• 1 cup neutral oil* (such as safflower, or extra virgin olive oil if you prefer)
• 2 tablespoons walnut oil
• 1/8 teaspoon turmeric
• 4 cups salad greens (such as watercress or arugula)
• 1/2 cup purple kale ( stemmed and torn )
• 1/2 cup watermelon radish (cut very thinly (use mandoline for ease))
• 1/2 cup rainbow carrots (peeled, cut very thin (use a variety of colors.))
• 4 tablespoons sliced natural almonds (toasted (optional))