Toast pecans in a dry skillet over medium heat for 4 to 5 minutes until they smell amazing.
Wash and dry mixed greens really well, then put them in your large salad bowl as the base.
Slice red onion thin and pull apart into rings; soak in cold water first if you want milder flavor.
Sprinkle pomegranate arils, toasted pecans, crumbled feta cheese, and sliced onion over greens evenly throughout the bowl.
Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until smooth and completely mixed together.
Pour vinaigrette over salad right before serving and toss gently to coat everything without squishing the delicate greens.
Serve right away on plates or from the bowl for the best crispy texture and freshness.