1In 1-quart saucepan, heat pomegranate juice, honey and sugar over medium-high heat. Simmer about 5 minutes, stirring until sugar dissolves and sauce thickens slightly.
2Remove from heat; pour in heatproof glass bowl. Add mustard, soy sauce, Italian seasoning and garlic powder. While beating with whisk, slowly add olive oil, beating until well blended. Season to taste with salt and pepper. Set aside.
3Place spinach in large salad bowl. Top with onion, egg slices, bacon and tomatoes. Drizzle warm dressing over salad. Top with pomegranate seeds. Serve immediately.