In a medium skillet, combine 2 tablespoons of honey and 2 tablespoons of white sugar over medium heat. Stir the mixture constantly until it dissolves and begins to bubble, which takes about 3-4 minutes. Once ready, add 1 cup of pistachios and cook, stirring continuously on medium-high until they are toasted and fragrant, roughly 1-2 minutes. Transfer them to cool on a sheet of parchment paper.

While the pistachios cool, take a large bowl and toss together 5 ounces of spring mix salad greens and 6 ounces of chopped butter lettuce. Aim for an even mix.

To the bowl of greens, add thinly sliced watermelon radish, avocado slices, and red onion, then incorporate a handful of blueberries and pomegranate arils. Gently toss until well combined.

Sprinkle the cooled candied pistachios and crumble some feta cheese on top. Substitute feta with goat cheese or omit for a dairy-free option.

Drizzle generously with creamy pomegranate dressing. Allow some time for the flavors to meld before serving.

Optionally, sprinkle cracked black pepper over the salad for added warmth and spice.