In a large bowl, combine the bread and toasted almonds. Set aside.
Heat olive oil over medium heat in a large sauté pan. Add onions and cook until soft, 7 to 10 minutes.
Add garlic, celery, carrots, and herbs, and cook until just soft, 4 to 5 minutes. Add apples and cook 3 minutes, until apples start to soften. Season with salt and pepper.
Add spinach and cook until wilted, about 2 minutes. Mix apple mixture into the bread and almonds. Combine vegetable stock and POM Wonderful 100% Pomegranate Juice. Pour over the bread-crumb mixture and stir.
Heat oven to 350°F. Transfer stuffing to a 9-by-13-inch casserole dish and bake for 30 to 35 minutes. Cover if it is getting too brown. Garnish with POM Pomegranate Arils and chopped parsley.
½ cup POM Wonderful 100% Pomegranate Juice
9 cups diced bread (a mixture of day-old whole-grain and baguette bread)