Each winter when pomegranate season rolls around Ken used to make this salad. He left me a pomegranate, so I made my version. Core and cut up a couple apples. Open up the pomegranate and separate fruit from skin and membranes. Toast some walnuts or pecans and chop. Make a dressing with yogurt, a bit of maple syrup, and if desired vanilla. Combine ingredients and serve. Ken added raisins, I think.