In a large mixing bowl, combine the mixed spring greens evenly at the bottom. Next, add the vibrant orange segments, scattering them throughout the greens for balanced sweetness. Toss in the pomegranate seeds for a pop of color and crunch. Finally, gently fold in the crumbled feta cheese and chopped candied pecans.

In a small bowl, measure out 1/4 cup of olive oil and add 1 tablespoon of honey, 1 teaspoon of Dijon mustard, and 2 tablespoons of apple cider vinegar. Mince half a shallot and incorporate that into the mix. Season with a pinch of salt and pepper, then whisk vigorously for about 30 seconds until the dressing is creamy and smooth.

Drizzle the prepared dressing evenly over your salad mixture to taste, starting with half and adding more as needed. Using salad tongs, gently toss the ingredients together until everything is coated in the delicious dressing.

Once the salad is tossed, serve immediately to maintain its vibrant freshness. Ladle generous portions onto plates, ensuring each serving features a mix of greens, oranges, pomegranate seeds, feta, and pecans.