6 cups mixed baby greens, such as spinach and arugula
1 large Honeycrisp apple, thinly sliced
1/2 cup pomegranate seeds
1/2 cup pecans, toasted
1/3 cup feta cheese, crumbled
1/4 cup red onion, very thinly sliced
1/4 cup extra virgin olive oil
2 tablespoons Dijon mustard
2 tablespoons honey
1 tablespoon apple cider vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
In a small jar or glass bowl, combine the extra virgin olive oil, Dijon mustard, honey, apple cider vinegar, salt, and black pepper. Whisk the ingredients vigorously until the dressing is completely emulsified and smooth. Set this aside so the flavors have a few minutes to meld together while you prepare the rest of the salad.
Wash and dry your mixed greens thoroughly to ensure the dressing sticks well. Slice the apple into thin wedges, leaving the skin on for extra color. Slice the red onion into paper thin half moons. If you are using a whole pomegranate, carefully remove the seeds and set them aside in a small bowl.
Place the pecans in a small dry skillet over medium heat. Toast them for about 3 to 5 minutes, tossing frequently, until they become fragrant and slightly golden. This step is optional but highly recommended as it adds a wonderful depth of flavor and extra crunch to the final dish. Let them cool slightly before adding them to the greens.
In a large serving bowl, layer the mixed greens followed by the apple slices, red onions, and toasted pecans. Sprinkle the pomegranate seeds and crumbled feta cheese evenly over the top. The contrast of the red seeds against the green leaves looks particularly festive at this stage.
Just before you are ready to serve, drizzle the honey mustard dressing over the salad. Use large salad tongs to gently toss everything together so that every leaf is lightly coated. Serve immediately to maintain the crispness of the apples and greens.
