Start by rinsing 4 cups of mixed salad greens under cold water. Dry them thoroughly using a salad spinner or by gently patting with paper towels.

Add the sliced Brussels sprouts to your bowl.

Incorporate 1 cup of shredded carrots and 1 cup of pomegranate seeds into the salad bowl and gently toss.

Toast ½ cup of walnuts in a dry skillet over medium heat for about 5 minutes.

Sprinkle ½ cup of crumbled feta cheese and ¼ cup of thinly sliced red onion over the salad, gently folding them in.

Add ½ cup of diced pear and ¼ cup of dried cranberries to the salad, gently mixing everything together.

In a separate bowl, whisk together ¼ cup of fresh orange juice, 2 tablespoons of lemon juice, and 1 tablespoon of honey.

Gradually drizzle in ¼ cup of extra virgin olive oil while continuing to whisk the mixture.

Pour the vinaigrette over the salad just before serving and gently toss all the ingredients together.

Serve the salad immediately, garnishing with extra pomegranate seeds or walnuts if desired.