Add the butter to a small sauce pan and heat over medium heat. Add the pecans and stir. Cook on low heat for about 10 minutes, stirring every couple minutes to make sure the pecans don't burn. Once they are toasted, turn off the heat and let the pecans cool.
Core the apple and cut it into thin slices. Fan out the slices before adding them to the salad.
To assemble the salad, start with the greens, then add the apple slices and pomegranate. Top with the cooled pecans.
To make the dressing, add all ingredients to a mason jar and shake until everything is combined. Add the dressing to the salad and enjoy!
