1. Rinse and dry the mixed greens thoroughly, then place them in a large salad bowl.

2. Toast the walnuts or pecans in a dry skillet over medium heat for 2–3 minutes until fragrant; cool slightly.

3. Whisk olive oil, apple cider vinegar, honey, Dijon, salt, and pepper in a small bowl or jar until emulsified.

4. Thinly slice the Honeycrisp apples; if prepping ahead, toss with lemon juice to slow browning.

5. Layer the salad: greens first, then apples, feta, toasted nuts, red onion, and dried cranberries.

6. Drizzle the vinaigrette over the salad and gently toss to coat evenly without bruising the greens.

7. Taste and adjust seasoning with a pinch more salt or pepper as needed.

8. Serve immediately as a side or top with grilled chicken or chickpeas for a heartier main.