Gather a jar or bowl. Whisk together orange juice, champagne vinegar, Dijon mustard, honey, and minced shallot. Slowly drizzle in olive oil while whisking until well combined. Season with salt and pepper to taste.

On a large platter or bowl, lay down a bed of assorted salad greens.

Layer sections of peeled oranges and thinly sliced apples over the greens. Sprinkle pomegranate arils, sweetened dried cranberries, crumbled feta cheese, and toasted pecans above.

Before serving, drizzle the salad with the citrus vinaigrette or serve it on the side.