Can't stop with this salad - third night running!

1. In a large salad bowl, combine the mixed greens, mandarin orange segments, candied pecans, pomegranate seeds, feta cheese, and red onion.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper to create the dressing.
3. Drizzle the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.
4. Serve immediately, or refrigerate for up to an hour before serving to allow the flavors to meld.
Variations & Tips
For a nut-free version, substitute the candied pecans with toasted sunflower seeds or pumpkin seeds. If you prefer a dairy-free salad, omit the feta cheese or replace it with a vegan cheese alternative. To add more protein, consider topping the salad with grilled chicken or chickpeas. For a different flavor profile, try using a citrus vinaigrette instead of the balsamic dressing.