Peel and mince garlic and then combine all ingredients for dressing in a small container with a lid. Make sure container is properly sealed and then shake until the honey has dissolved completely. Set aside.
If using roasted pecans skip to next step. For raw pecans: In a small frying pan with a bit of oil, toast pecans over low heat for 1-2 minutes. They should start to become fragrant and appear slightly toasted but should not become dark. Sprinkle with a bit of salt and set aside.
Thinly slice 1/4 of a red onion, and crumble feta. Using a knife cut off the peel from the oranges and slice into rounds.
In a large bowl, add greens and top with onion, feta, pecans, dried cherries and orange slices. Dress salad last with as much dressing as you would like. Serve immediately.