Preparation Steps

• Rinse the mixed salad greens under cold water and dry thoroughly using a salad spinner. Set aside in a large mixing bowl.
• Add the sliced Brussels sprouts to the bowl with the mixed greens.
• Incorporate the shredded carrots and pomegranate seeds into the mixing bowl.
• Toast the chopped walnuts in a dry skillet over medium heat for about 5 minutes until golden and fragrant, then let cool before adding to the salad bowl.
• Sprinkle the crumbled feta cheese and thinly sliced red onion over the salad mixture.
• Gently fold in the diced pear and dried cranberries.
• In a separate bowl, whisk together the fresh orange juice, lemon juice, and honey until well combined.
• While whisking continuously, slowly drizzle in the extra virgin olive oil until emulsified; season with salt and pepper as desired.
• Just before serving, pour the citrus vinaigrette over the salad mixture and toss gently.
• Serve immediately, garnishing with extra pomegranate seeds or walnuts.