mixed salad greens, such as spinach, arugula and radicchio
oranges, peeled and sectioned
thinly sliced Vidalia onions
1 For the Pecans, melt butter in medium skillet on medium heat. Add pecans; cook and stir 5 minutes or until fragrant and lightly toasted. Sprinkle with sugar and cinnamon; stir until pecans are evenly coated. Set aside to cool.
2 For the Pomegranate Vinaigrette, mix oil, pomegranate juice, sugar and seasonings in small bowl with wire whisk until well blended.
3 Divide salad greens evenly among 6 serving plates. Top each salad with oranges, onions and Spiced Pecans. Drizzle with Pomegranate Vinaigrette. Serve immediately.