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Wash the mixed greens thoroughly in cold water and spin dry in a salad spinner or pat dry with paper towels.
Tear the mint leaves gently with your hands to release their aromatic oils without bruising them too much.
In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper until fully emulsified.
Place the dried mixed greens in a large salad bowl, creating a bed for the other ingredients.
Sprinkle the pomegranate arils evenly over the greens, distributing them for color and sweetness in every bite.
Add the crumbled feta cheese across the salad, ensuring some larger chunks remain for texture contrast.
Scatter the torn mint leaves over the top, reserving a few for garnish if desired.
Drizzle the dressing over the salad components, starting with half and adding more as needed.
Using salad tongs or two large spoons, gently toss the salad just until all ingredients are lightly coated with dressing.
Serve immediately on chilled plates to keep the greens crisp and refreshing.