In a medium bowl, whisk together the pomegranate juice, orange juice and sugar. Slowly drizzle the canola oil into the mixture while constantly whisking so that it combines well.
Add the lemon juice, salt and pepper. Reserve.
To Assemble the Salad:
On a large serving plate, place a small circular serving dish in the middle (it will hold the vinaigrette). Scatter the mixed greens around the small serving dish in the shape of a wreath.
Top the greens evenly with the crumbled goat cheese, toasted pecans and pomegranate seeds.
Pour the vinaigrette into the small serving dish in the center. Serve!
Notes
Nutrition information does not include the vinaigrette. Each tablespoon has approximately 60 calories and 5 grams fat.
Depending on the size of your serving plate, you may have to adjust the topping amounts slightly.
Leftover vinaigrette can be refrigerated for up to 2 weeks but be sure to shake it before serving.
If you have vegetarian guests coming over, this dish allows them to take part in the festivities. Remove the cheese to the side to provide a dish for vegans.
When you're in a pinch, this salad is great for last-minute courses--throw it together before your guests arrive (without the vinaigrette), then stick it in the fridge until you're ready to eat. Cover leftover salad with plastic or place it in a container to preserve the freshness.