How to Make It
Light a grill. In a bowl, whisk the lemon juice with the pomegranate molasses, the 1 tablespoon of oil and the mint; season with salt.
Rub olive oil all over the quail. Season with salt and pepper and grill, breast side down, over high heat until browned, about 3 minutes. Turn the quail and grill until the breast meat is pink (for medium), about 2 minutes longer. Transfer the quail to plates.
Add the spinach and pomegranate seeds to the dressing and toss. Serve the salad with the quail.
Creamy Celery Root Skordalia.