In a skillet over medium heat, combine 2 tablespoons of honey and 2 tablespoons of sugar. Stir continuously until the mixture starts bubbling, then add 1 cup of pistachios, coating them evenly. Toast the nuts for 1-2 minutes until they are golden brown and fragrant. Transfer the pistachios onto parchment paper to cool.

In a high-speed blender, add all the ingredients needed for the creamy pomegranate dressing. Blend on high until smooth and creamy, about 30-45 seconds. Set aside.

On a large platter or individual bowls, start with a base of spring mix salad greens. Layer in chopped butter lettuce, followed by thinly sliced watermelon radish, creamy avocado, and red onion. Add blueberries and pomegranate arils, then sprinkle cooled candied pistachios and crumbled feta cheese on top.

Just before serving, drizzle the salad with the creamy pomegranate dressing and sprinkle with cracked black pepper if desired.