Begin by washing your mixed greens thoroughly in cold water to remove any dirt. Spin them dry in a salad spinner or pat them down gently with a clean kitchen towel.

In a large mixing bowl, gently combine the dried mixed greens, vibrant pomegranate seeds, crumbled feta cheese, and thinly sliced red onion. Stir these ingredients carefully to avoid bruising the greens.

Preheat your oven to 350°F (175°C). Spread the walnuts or pecans on a baking sheet in a single layer. Toast them in the oven for 8-10 minutes, stirring halfway through.

In a small bowl, whisk together extra virgin olive oil, balsamic vinegar, and honey. Season with salt and pepper to taste. Whisk until well combined.

Once the nuts have cooled completely, add them to the salad mixture. Drizzle the dressing over the salad just before serving to keep the greens crisp. Toss gently to coat evenly.