Scale

For the Salad:

7 cups mixed spring greens

1 1/4 cups orange segments (clementines, tangerines, or mandarin oranges)

1/2 cup pomegranate seeds

1/2 cup feta cheese, crumbled from block

1/2 cup candied pecans, roughly chopped

For the Dressing:

1/3 cup olive oil

1 tablespoon honey

2 teaspoons Dijon mustard

2 tablespoons apple cider vinegar

1 tablespoon shallot, minced

1/2 teaspoon salt

1/4 teaspoon black pepper

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Place mixed greens in a large serving bowl.
Peel oranges and separate into segments, removing seeds and membrane.
Scatter orange segments evenly over the greens.
Sprinkle pomegranate seeds across the salad.
Crumble feta cheese over the top in bite-sized pieces.
Add candied pecans, distributing evenly.
In a small bowl, combine olive oil, honey, Dijon mustard, apple cider vinegar, and minced shallot.
Whisk vigorously until dressing emulsifies and looks creamy.
Season with salt and pepper to taste.
Drizzle dressing over salad just before serving.
Toss gently to coat without bruising the greens.
Serve immediately while greens are crisp.

Make Ahead: Dressing keeps refrigerated for 3 days. Pomegranate seeds keep 3 days. Prep oranges 1 day ahead.
Substitutions: Use dried cranberries if pomegranates are unavailable. Swap feta for goat cheese or blue cheese. Try walnuts or almonds instead of pecans.
Storage: Store undressed components separately for 1 to 2 days. Only dress what you plan to serve immediately.
Tips: Use room temperature citrus for best flavor. Buy block feta and crumble yourself for superior taste. Pre-seeded pomegranate containers save time and mess.