In a small glass jar or a bowl, whisk together the extra virgin olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper. Continue mixing until the dressing is well emulsified and smooth. Set this aside at room temperature so the flavors can meld while you assemble the rest of the salad.
Wash your greens thoroughly and use a salad spinner to ensure they are completely dry. Place the dried greens into a large, wide serving bowl. It is important that the leaves are dry so the dressing clings to them rather than sliding off to the bottom of the bowl.
Scatter the thinly sliced red onions over the greens. Follow this with the toasted walnuts and the crumbled feta cheese. Finally, sprinkle the pomegranate arils over the top so they look like little festive jewels nestled in the greenery.
Just before you are ready to sit down for your Christmas meal, drizzle the dressing over the salad. Use large salad tongs to gently toss everything together, ensuring every leaf is lightly coated. Serve immediately to maintain the crisp texture of the greens.
