Toast pecans in a dry skillet over medium heat for 3 to 5 minutes until fragrant, then remove from heat and let cool.

In a small mixing bowl or jar, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper until emulsified.

Place the mixed greens in a large salad bowl.

Add the sliced apple, red onion, and half of the pomegranate arils to the greens.

Drizzle the dressing over the salad and toss gently to coat the ingredients.

Top the salad with the toasted pecans, crumbled goat cheese, and the remaining pomegranate arils.

Serve immediately to maintain the texture of the greens and fruit.