Start by placing your washed and dried salad greens into a large serving bowl.

Top the greens with pomegranate arils, orange slices, crumbled feta cheese, and candied pecans.

In a small bowl, whisk together the Dijon mustard, honey, apple cider vinegar, salt, and black pepper.

Slowly drizzle in the olive oil while whisking continuously until the dressing is smooth and emulsified.

Just before serving, drizzle the dressing over the salad.