1. Rinse and spin dry spinach and arugula, then place in a large serving bowl.

2. Slice off the top and bottom of each citrus fruit, remove peel and pith, and segment or slice.

3. Toast pecans or walnuts in a dry skillet over medium heat for 3–5 minutes until fragrant, then remove from heat.

4. In a small bowl whisk olive oil, lemon juice, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and pepper until combined, then stir in poppy seeds.

5. Arrange citrus segments over greens, scatter pomegranate arils and red onion slices, then sprinkle with feta and toasted nuts.

6. Drizzle half of the dressing over the salad just before serving and serve the remaining dressing on the side.