Ingredients:

  • 3 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp pure maple syrup
  • 1 tsp dijon mustard
  • 1/4 tsp kosher salt
  • 1/8 tsp freshly cracked black pepper
  • 2 large Honeycrisp apples, cored and thinly sliced
  • 5 oz spring mix or baby arugula
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup raw walnut halves
  • 1/4 small red onion, very thinly sliced
  • 1/4 cup dried cranberries

Instructions:

  1. Place the raw walnuts in a dry skillet over medium heat. Toast for 3–5 minutes, tossing frequently until fragrant. Immediately transfer to a plate to cool.
  2. In a small jar or bowl, combine the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Shake or whisk until the dressing is completely emulsified and thickened.
  3. Core the Honeycrisp apples and slice into 1/8-inch thick wedges. Slice the red onions as thinly as possible.
  4. Place the greens in a large bowl. Drizzle with half of the dressing and toss to coat.
  5. Top with sliced apples, toasted walnuts, crumbled feta, red onion, and dried cranberries. Drizzle with remaining dressing and serve immediately.