Thoroughly wash the mixed baby salad leaves and herbs under cold running water. Spin or pat dry until there is minimal moisture remaining. Transfer to a large salad bowl and gently tear any large leaves so all pieces are bite-sized.

Roughly chop the dill and parsley, slice the chives into 1/4" pieces and tear the mint leaves. Add all herbs to the bowl with the salad leaves and toss gently to distribute.

Fruit & Crunch Preparation

Zest 1–2 of the desert limes and set the zest aside for final garnish. Halve the limes and squeeze until you have about 3 tablespoons of lime juice. Reserve the remaining limes for serving or extra dressing.

Core and thinly slice the pear; immediately toss the slices with a teaspoon of the desert lime juice to prevent browning and to add a bright flavor. Add the pear slices to the salad bowl.

If using red onion and you want milder flavor, place the thin slices in a small bowl, cover with cold water for 5 minutes, then drain and blot dry. Add the onion to the salad bowl along with the pomegranate seeds (or halved grapes) and toasted pepitas.

Make the Desert Lime Vinaigrette

In a small bowl or jar combine 3 tablespoons desert lime juice, Dijon mustard, honey, salt and pepper. Whisk briefly to emulsify the mustard with the acid.

While whisking constantly, slowly drizzle in 5 tablespoons extra-virgin olive oil until the dressing is combined and slightly thickened. Taste and adjust: add up to 1 teaspoon honey if you prefer sweeter, or a pinch more salt if needed.

If the dressing separates before serving, give it a quick whisk or shake in a lidded jar to recombine.

Assemble & Serve

Just before serving, pour about half of the vinaigrette over the salad (reserve the remainder to offer at the table). Gently toss the salad to coat leaves and distribute fruit, herbs and onion evenly.

Scatter crumbled feta over the top, then sprinkle with reserved desert lime zest and toasted pepitas for crunch. Finish with a few extra grindings of black pepper to taste.

Serve immediately with extra dressing on the side. This salad is best enjoyed fresh — if preparing in advance, store components separately and combine no more than 30 minutes before serving.