Butter Leaf Salad with Dates, Apples & Pomegranate Seeds

I made this salad the other night while my dad was in town visiting and he said it was the tastiest salad he's had in a very long time....He asked me to blog it STAT so that he can make it for Thanksgiving dinner! So, here it is, Dad!

Hope you all enjoy this recipe as much as my family does - it's a super easy salad that I serve as a side all the time. The flavors are very bright (thanks to the pomegranate seeds), sweet (dates and apples), and salty (the blue cheese). I use Brianna's Poppy Seed Dressing because it is just flat out amazing. You can also use a vinaigrette (3 parts oil, 2 parts vinegar, 1 part honey is a quick whip up dressing from scratch). But if you can find the Brianna's, get it!

Salad Ingredients (I don't really have exact measurements - just use as much or as little as you like):

• 1 or 2 heads of butter leaf lettuce, washed, dried and torn into bite sized pieces (one head will be enough for two people as a side salad, two heads will be right to serve two full sized dinner portions - my husband and I eat a giant salad for dinner at least once a week.....if you want to add protein try chopped chicken or roasted tofu)
• pomegranate seeds 
• walnuts, chopped
• diced crisp sweet apple (like a honeycrisp, jazz or pink lady)
• dates, pitted and chopped (do not omit the dates, they honestly are the heart of this salad)
• blue cheese
• pepper & salt (easy on the salt as the blue cheese is quite salty)
• Brianna's Poppy Seed Dressing or vinaigrette of your choice (but try to use Brianna's)

Directions:
Place ingredients in separate serving salad bowls (try to arrange them side by side around the bowl, alternating colors - presentation means so much). Top with salad dressing and serve immediately.