Step 1

MAPLE-CINNAMON PECANS: If making the pecans, start here. (See Note 1.)

Step 2

DRESSING: Combine all the dressing ingredients into a jar with a lid. Season to taste with salt & pepper (I add 1/4 tsp of each). Shake well to combine and place in fridge for now, shaking again before dressing salad.

Step 3

SALAD: Add all the mixed greens to a large bowl and toss gently with about half the dressing or until nicely coated (Read Instruction #3 first). Add pomegranate arils, cranberries, and thinly sliced (or chopped) pears, apples or oranges. Drizzle on the remaining dressing (or to preference). Sprinkle candied nuts or pepitas and feta or goat cheese on top. Enjoy promptly!

Step 4

STORAGE: This salad doesn’t sit very well with the dressing -- it wilts the toppings and greens quickly. If you aren’t planning to eat the entire salad in one sitting, toss and add dressing, nuts, and cheese to the amount you’ll be eating at this time and storing leftovers separately. Undressed, the salad stays fresh for 1-2 days in the fridge.