• Add pecans to a medium dry skillet set over medium heat. Toast and toss occasionally for 5 minutes or until fragrant and nuts are lightly toasted.

To make the dressing:

• In a medium bowl, whisk together all the dressing ingredients except for the olive oil. In a thin, steady stream, slowly add the olive oil, whisking all the while, until an emulsion starts to form. At this point you can add olive oil in a larger stream until it is completely incorporated.
• To a large bowl, add some of the vinaigrette. Add salad, toss gently, and plate.
• Top salad with pecans, red onion, fruit, and blue cheese.

Prepare the Vegetables:

• Wash and dry the mixed greens thoroughly.
• Dice the avocados and cucumbers into bite-sized pieces. Cut the avocado fresh right before serving so it doesn’t brown. If prepping slightly ahead, lightly toss slices with lemon or lime juice.
• Halve the cherry tomatoes.
• Julienne the carrots (thin matchstick cuts).
• Thinly slice the radishes.
• Finely slice the green onions, including the white part.
• Roughly chop the fresh dill.

Prepare the Seed and Nut Mix:

• Mix the sunflower seeds, pumpkin seeds, and pistachios in a bowl.

Make the Dressing:

• In a small bowl or jar, whisk together the olive oil, apple cider vinegar, lemon juice, honey, turmeric, Dijon mustard, garlic powder, salt, and black pepper until fully emulsified. Taste and adjust seasoning if needed.

Assemble the Salad:

• In a large salad bowl or serving platter, layer the mixed greens as the base. Scatter the avocado, cucumber, cherry tomatoes, carrots, radishes, green onions, and dill over the greens. Sprinkle the toasted seed and nut mix evenly on top.
• Drizzle the Turmeric Honey Dressing over the salad just before serving, or serve it on the side for guests to add as they like.

Note:

• Storage: If prepping ahead, store dressing separately and toss just before serving.