Place your pecans or walnuts in a small skillet over medium heat. Toast them for about 3 to 5 minutes, stirring frequently until they are fragrant and slightly golden. This step is optional if you are using pre-candied nuts, but a quick toast really brings out the oils and flavor. Set them aside to cool completely before adding them to the greens.
In a small jar or glass bowl, whisk together the extra virgin olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper. Continue whisking until the mixture is emulsified and smooth. You can also shake the ingredients in a sealed mason jar for an even easier preparation. Taste the dressing and adjust the sweetness or acidity to your liking.
Wash and thoroughly dry your salad greens using a salad spinner to ensure the dressing sticks properly. Core and slice the apples into thin wedges. If you are worried about the apples browning, you can toss them in a teaspoon of lemon juice, though adding them right before serving usually keeps them fresh enough.
In a large salad bowl, combine the spinach or arugula with the apple slices and half of the pomegranate arils. Drizzle the vinaigrette over the top and toss gently to coat every leaf. Avoid over-mixing to keep the greens from bruising.
Once the salad is lightly tossed, sprinkle the remaining pomegranate arils, the crumbled feta cheese, and the toasted nuts over the top. Serving the heavier ingredients on top ensures they do not all sink to the bottom of the bowl. Serve immediately while the greens are crisp and fresh.
