*Or pour 2 cups of pure pomegranate juice into a small pot over medium-low heat and boil until the juice has reduced to ¼ cup and is thick and syrupy, about 20 minutes. Let cool.
When looking for pomegranate molasses, you may find something called pomegranate paste, which works here. The difference is noticeable only in the color of the dressing. Pomegranate molasses will keep the salad dressing a green color, whereas pomegranate paste will make it a brown color.

Savory Granola: (Recipe makes more than needed. Feel free to cut in half or save for another use)
1 cup mixed unsalted pecans, walnuts, hazelnuts, Brazil nuts, cashews, roughly chopped
½ cup raw pumpkin seeds
½ cup raw sunflower seeds
¼ cup sesame seeds
2 Tablespoons coarsely chopped fresh rosemary leaves
⅛ teaspoon cayenne pepper
½ teaspoon flaky sea salt
2 Tablespoons unrefined, cold-pressed extra-virgin olive oil
¼ cup pure maple syrup

1. To make granola: Preheat oven to 350 degrees. Line a rimmed baking sheet with unbleached parchment paper.
2. Pulse half of the mixed nuts, ¼ cup pumpkin seeds, ¼ cup sunflower seeds and 2 Tablespoons sesame seeds in a blender or food processor until very finely chopped.
3. Transfer to a large bowl with the remaining roughly chopped mixed nuts, pumpkin seeds, sunflower seeds, sesame seeds, rosemary, cayenne and salt and stir to combine.
4. In a small bowl, whisk together the oil and maple syrup, until well blended. It is really important to mix the oil and syrup so that everything is emulsified, otherwise the syrup may burn. Add the syrup mixture to the nut mixture and stir to coat well.
5. Transfer to the prepared baking sheet and spread out evenly. Bake for 20 to 30 minutes, stirring occasionally until golden brown. The mixture will not be crunchy at this point, but will become so out of the oven. Allow to cool before serving.

Granola can be stored in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.