Place the pecan halves in a small dry skillet over medium heat. Toast them for about 3 to 5 minutes, stirring frequently, until they become fragrant and slightly golden. Remove them from the heat immediately to prevent burning and let them cool completely before adding them to the greens.
In a small bowl or a glass jar with a tight lid, combine the extra virgin olive oil, honey, Dijon mustard, apple cider vinegar, salt, and pepper. Whisk vigorously or shake the jar until the ingredients are fully emulsified and the dressing is smooth. Taste and adjust the seasoning if you prefer a little more tang or sweetness.
Wash and dry the spring greens thoroughly to ensure the dressing sticks well. Slice the Granny Smith apple into thin wedges, removing the core. Thinly slice the red onion into half-moons. If you want to keep the apple slices from browning while you work, you can toss them in a teaspoon of lemon juice.
In a large salad bowl, place the mixed greens as the base. Add the sliced apples, red onions, and half of the pomegranate seeds. Drizzle about half of the honey mustard dressing over the top and toss gently to coat the leaves evenly.
Top the salad with the remaining pomegranate seeds, the toasted pecans, and the crumbled feta cheese. Drizzle the remaining dressing over the top or serve it on the side. This ensures the toppings stay visible and the salad looks beautiful when brought to the table.
