Start by washing your mixed greens and spinning them dry to ensure the dressing sticks properly. Thinly slice the apples into uniform pieces, and if you are not serving immediately, toss them in a tiny bit of lemon juice to prevent browning. Carefully remove the seeds from a fresh pomegranate or use pre-packaged seeds to save time.
In a small dry skillet over medium heat, lightly toast the pecans for about 3 to 5 minutes. Stir them frequently so they do not burn. Once they become fragrant and slightly darker in color, remove them from the heat and let them cool before adding them to the greens.
In a small jar or bowl, combine the extra virgin olive oil, honey, Dijon mustard, apple cider vinegar, salt, and pepper. Whisk vigorously until the oil and vinegar have emulsified into a smooth, creamy dressing. Taste and adjust the honey or salt according to your preference.
Place the mixed greens in a large serving bowl. Add the sliced apples, pomegranate seeds, dried cranberries, and toasted pecans. Sprinkle the crumbled feta cheese over the top, distributing the colors evenly so the salad looks festive and inviting.
Drizzle the dressing over the salad just before you are ready to eat. Use salad tongs to gently toss the ingredients together until everything is lightly coated. Serve immediately while the greens are crisp and the fruit is fresh.
