Step 1

In a small bowl add the orange juice, green onions, olive oil, apple cider vinegar, red wine vinegar, Dijon mustard, agave, salt and pepper. Whisk together to combine.

Step 2

Bring a small skillet to medium-high heat and toast the sliced almonds until lightly brown and fragrant, about 7 minutes. Transfer to a plate to cool.

Step 3

In a large serving bowl add the salad greens. Top with avocado, clementine, pomegranate seeds and sprinkle with pepper. Serve salad with the orange dressing on the side for drizzling.