Wash and thoroughly dry the mixed greens. Cut the pomegranate in half to release the seeds, gathering about a cup. Peel and slice the oranges into rounds, and crumble the feta or goat cheese. Toast the pecans or walnuts in a dry skillet over medium heat for about 5-7 minutes until fragrant.

In a large serving bowl, combine the prepared mixed greens with the vibrant pomegranate seeds and orange slices. Crumble the cheese over the top, and sprinkle in the toasted nuts. Add thinly sliced red onion for a kick, and gently toss everything together.

In a separate bowl, whisk together olive oil, honey or maple syrup, and apple cider vinegar or orange juice. Stir in Dijon mustard along with salt and pepper to taste. Whisk until the dressing is well combined.

Drizzle the dressing over the assembled salad just before serving to keep the greens crisp. Toss gently to ensure even distribution of flavors. Garnish with fresh herbs if desired.