Prepare your greens by washing thoroughly and spinning dry. Tear any larger leaves into bite-sized pieces and place in a large salad bowl.
Toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and lightly browned. Allow to cool slightly, then roughly chop.
Segment the oranges by cutting off the top and bottom, then slicing away the peel and white pith. Cut between the membranes to release the segments.
Combine the prepared mixed greens, orange segments, and toasted walnuts in the large bowl. Toss gently to distribute evenly.
Sprinkle the pomegranate seeds evenly across the salad.
Add the crumbled feta cheese, distributing it evenly throughout the salad. If using optional ingredients like red onion, avocado, or mint, add them at this stage.
In a small bowl or jar, whisk together the olive oil, lemon juice, honey, sea salt, and freshly ground black pepper until well combined and slightly thickened.
Drizzle about two-thirds of the dressing over the salad and toss gently to coat all ingredients. Add more dressing as needed.
Taste the salad and adjust seasoning if necessary. If using, drizzle with a small amount of pomegranate molasses for added depth of flavor.
Serve immediately on chilled plates for the best texture and flavor experience.
