Start by washing your salad greens and spinning them dry to ensure the dressing clings to the leaves. Slice your apples into thin wedges, and if you are not serving immediately, you can toss them in a tiny bit of lemon juice to keep them bright. Carefully remove the seeds from the pomegranate, or use pre-packaged arils to save time during the busy holiday rush.
Place the chopped pecans in a small dry skillet over medium heat. Stir them frequently for about 3 to 5 minutes until they become fragrant and slightly golden. This quick step releases the natural oils and makes the nuts much more flavorful, but be sure to watch them closely so they do not burn.
In a small glass jar or a bowl, combine the extra virgin olive oil, honey, Dijon mustard, and apple cider vinegar. Add the sea salt and black pepper, then whisk vigorously until the mixture is completely emulsified and smooth. You can also shake everything together in a sealed mason jar for an even easier cleanup.
In a large wooden salad bowl, layer the mixed greens, sliced apples, and pomegranate seeds. Sprinkle the toasted pecans and crumbled feta cheese over the top. Using a large bowl allows you plenty of room to toss the ingredients without spilling those beautiful pomegranate seeds over the sides.
Just before you are ready to sit down at the table, drizzle the honey mustard dressing over the salad. Use salad tongs to gently toss everything together so that every leaf is lightly coated. Serve immediately while the greens are crisp and the pecans are still crunchy.
