Pork Stuffing Meatball Salad with Clementine and Pomegranate Dressing

For the salad:

300-400g Specially Selected Pork, Sage, Apple and Clementine Stuffing mix

2 carrots, peeled and cut into batons (I used a mixture of orange and purple carrots)

2 parsnips, peeled and cut into batons

1 bag mixed winter leaf salad

80g vac-packed chestnuts

50g pomegranate seeds

1 tablespoon vegetable oil

For the dressing:

3 tablespoons extra virgin olive oil

Juice of 1 large / 2 small clementines

Juice of 1/2 lemon

1 teaspoon red wine vinegar

1 teaspoon runny honey (or to taste)

1 teaspoon pomegranate molasses

Salt & pepper to taste