In a skillet over medium-low heat, melt the butter. Once melted, add the pecans and pumpkin seeds along with brown sugar. Stir constantly for about 3-4 minutes until the nuts are fragrant and golden. Transfer to a parchment-lined tray to cool.

In a jar, combine Dijon mustard, maple syrup, and white wine vinegar. Add olive oil, a pinch of kosher salt, and black pepper to taste. Shake well until emulsified.

Thinly slice the apples and red onion, and remove the arils from the pomegranate.

In a large mixing bowl, add the lettuce mix and half of the apples, red onions, pomegranate seeds, and dried cranberries. Drizzle some dressing over and toss gently.

Transfer the salad to a serving platter, top with remaining ingredients, including candied nuts and feta cheese, and drizzle with extra dressing.