Start by washing and thoroughly drying your salad greens to ensure the dressing sticks properly. Thinly slice the apple into wedges or matchsticks, leaving the skin on for extra color and nutrients. If you are using a whole pomegranate, carefully remove the seeds and set them aside in a small bowl.
In a small jar or mixing bowl, combine the extra virgin olive oil, honey, Dijon mustard, apple cider vinegar, salt, and pepper. Whisk vigorously until the mixture is emulsified and smooth. Taste the dressing and adjust the sweetness or acidity by adding a tiny bit more honey or vinegar according to your preference.
For the best flavor, lightly toast the pecans in a dry skillet over medium heat for 3 to 5 minutes until they become fragrant. Be careful to watch them closely so they do not burn. Once toasted, let them cool slightly before adding them to the greens to prevent wilting.
In a large serving bowl, layer the greens, sliced apples, and most of the pomegranate seeds and pecans. Drizzle the honey mustard dressing over the top and toss gently to coat everything evenly. Sprinkle the feta cheese and the remaining seeds and nuts over the top just before serving to keep the presentation looking fresh and beautiful.
