In a skillet over medium heat, add the raw pecans and granulated sugar. Cook while stirring until the sugar melts and turns a golden caramel color. Allow the pecans to cool completely before using them.

In a bowl, combine the olive oil, vinegar, Dijon mustard, salt, and black pepper. Whisk these ingredients until they form a smooth, cohesive dressing that's slightly tangy and creamy.

Take your mixed winter greens and place them in a large serving bowl.

Add the orange segments and pomegranate arils on top of the greens. Then, sprinkle the cooled candied pecans over the salad.

Drizzle the prepared vinaigrette over the salad and gently toss everything together.