In a small glass jar or a medium bowl, combine the extra virgin olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper. Whisk the mixture vigorously or shake the jar until the dressing is well emulsified and smooth. Taste the dressing and adjust the sweetness or saltiness according to your personal preference.
Place your fresh baby spinach or mixed greens into a large serving bowl. If the leaves are large, you can give them a rough chop to make the salad easier to eat. Add the thinly sliced red onions to the greens and toss them gently to distribute them evenly throughout the bowl.
Sprinkle the fresh pomegranate arils and the toasted walnut halves over the top of the greens. Follow this by evenly distributing the crumbled feta cheese. The contrast of the white cheese against the red seeds and green leaves creates a stunning visual that is perfect for a Christmas theme.
Just before you are ready to serve, drizzle the prepared vinaigrette over the salad. Use large salad tongs to gently toss the ingredients together, ensuring every leaf is lightly coated in the dressing without crushing the delicate pomegranate seeds or the cheese crumbles.
Transfer the salad to a festive serving platter if desired. Top with a final sprinkle of black pepper or a few extra pomegranate seeds for a professional, polished look. Serve immediately while the greens are crisp and the nuts are crunchy.
