The spicy pecans in this recipe are also delicious served as an hors d'oeuvre.
Heat oven to 400 degrees. In a medium bowl, combine pecan halves, sugar, vanilla, salt, black pepper, and red-pepper flakes. Toss together until pecans are well coated. Place on a parchment-lined baking sheet, and cook, stirring occasionally, until sugar starts to caramelize and pecans are toasted, 10 to 15 minutes. Remove tray from oven, and continue stirring occasionally while nuts are cooling. Set aside.
In a medium bowl, whisk together vinegar, cranberry juice, pomegranate seeds, and thyme. Slowly whisk in canola oil. Season with salt and pepper to taste.
In a large bowl, toss pecans, vinaigrette, and the greens, and serve.
To remove seeds from pomegranate, carefully cut fruit in half, and gently pick out seeds, discarding pith and membrane.