Place first seven ingredients in a bowl and toss lightly.
In a jar or measuring cup add orange juice, vinegar, sesame oil, olive oil and a good pinch of salt and pepper. Whisk together and pour over salad.
Toss to mix in dressing and taste for seasoning. Add another pinch of salt and pepper as required.
Serve with another sprinkling of pomegranate seeds and pumpkin seeds on top.
This salad can be made a couple hours in advance and left to sit in refrigerator until ready to serve.
You will end up with more dressing than you need. Pour some on and toss. Taste and decide if you need to add more or not. Leftover dressing can be used to coat roasted potatoes, in a pasta salad or used in a green salad.