Make the Balsamic Dijon Vinaigrette then set aside.

Heat a small skillet over medium low heat. Add the walnut pieces, sugar, and cardamon. Stir often until the sugar caramelizes and sticks to the walnut and the walnuts are toasted. Remove from the heat and let cool.

Combine the spinach and romaine lettuce to a large serving bowl. Top with sliced strawberries, cooled walnuts, feta cheese, and pomegranate seeds. Toss with the vinaigrette and serve immediately.

TIP: Add grilled chicken breast strips for a little protein.

Tip: If you don't have walnuts, substitute with pecan pieces or slivered almonds.