Fall salad greens with Toasted Texas Pecans and Sorghum Vinaigrette

I made a salad using fresh greens from my fall garden and other locally sourced products.
Fall Green Salad with Sorghum Vinaigrette Recipe
8 cups of greens such as collards, kale, spinach, broccoli leaves
2 oranges
1/3 cup of dried cranberries
1/3 cup toasted roughly chopped pecans
thinly sliced red onion to taste or scallions would work also
For the dressing (make in a jar and shake to mix)
1 Tbsp. apple cider vinegar
2 Tbsp. orange juice squeezed from 1 one of the oranges or orange juice
2 tsp. Dijon mustard
1 tsp. sorghum syrup or honey
1/4 tsp. black pepper
1/4 pink salt
1/4 cup olive oil
Instructions in video.

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