1. In a small bowl or jar, combine olive oil, apple cider vinegar, honey (or maple syrup), and Dijon mustard. Whisk or shake until well emulsified. Season with salt and pepper to taste.

2. Place pecans or walnuts in a dry skillet over medium heat and toast for 3-5 minutes, stirring frequently until fragrant. Remove and let cool.

3. Wash and core the Honeycrisp apple, then slice thinly. Optional: toss with lemon juice to prevent browning.

4. In a large salad bowl, combine spring greens, sliced red onion (if using), most of the toasted nuts, crumbled feta, and cranberries.

5. Drizzle about half the vinaigrette over the salad and toss gently to combine. Add more as needed.

6. Top with remaining apple slices, feta, nuts, and cranberries for garnish.

7. Serve immediately for best texture and flavor.