In a medium skillet, combine 2 tablespoons of honey and 2 tablespoons of sugar until dissolved and bubbling. Add 1 cup of pistachios and toast for 1-2 minutes until fragrant. Transfer to cool.

In a blender, combine pomegranate juice, Greek yogurt, honey, lemon juice, salt, and pepper. Blend until smooth, about 30-45 seconds. Chill in refrigerator.

In a large bowl, combine 5 ounces of spring mix and 6 ounces of butter lettuce. Toss with red onion, watermelon radish, and avocado. Add blueberries, pomegranate arils, candied pistachios, and feta.

Drizzle chilled dressing over salad. Sprinkle with black pepper and serve immediately.