Rinse 4 cups of mixed salad greens under cold water and dry thoroughly. Transfer to a large salad bowl.

Slice 1 cup of Brussels sprouts thinly and add to the salad bowl.

Incorporate 1 cup of shredded carrots and 1 cup of pomegranate seeds. Stir gently to blend.

Toast 0.5 cups of chopped walnuts in a dry skillet over medium heat for about 5 minutes until golden.

Sprinkle 0.5 cups of crumbled feta cheese and 0.25 cups of thinly sliced red onion over the salad. Toss gently.

Add 0.5 cups of diced pear and 0.25 cups of dried cranberries. Toss again.

In a separate bowl, whisk together 0.5 cups of fresh orange juice, 2 tablespoons of lemon juice, and 1 tablespoon of honey until smooth.

Slowly drizzle in 0.25 cups of extra virgin olive oil while whisking until emulsified. Season with salt and pepper.

Pour the dressing over the salad before serving and toss gently to coat all ingredients.

Serve immediately in bowls, garnished with extra pomegranate seeds or walnuts if desired.