Wash the mixed greens under cold water and use a salad spinner to remove excess moisture. Tear larger leaves into bite-sized pieces and set aside.

In a large bowl, toss in the pomegranate seeds, crumbled feta cheese, and sliced red onion. Mix gently to distribute evenly.

Preheat oven to 350°F (175°C). Spread walnuts or pecans on a baking sheet and toast for 8-10 minutes until golden and fragrant.

In a small bowl, whisk together olive oil, balsamic vinegar, honey, and a pinch of salt and pepper until emulsified.

Just before serving, add toasted nuts to the salad and drizzle with dressing, then toss gently to combine.