1. 1. Prepare the Pecans: If your pecans are not already toasted, spread them in a single layer on a dry skillet over medium heat or on a baking sheet. Cook for 3-5 minutes on the stovetop, shaking occasionally, or 5-7 minutes in the oven at 350 F (175 C), until they are fragrant and slightly browned. Let them cool completely. This step enhances their flavor and crunch.

2. 2. Wash and Dry Greens: Place your mixed greens in a large salad bowl. Ensure they are thoroughly washed and dried. Using a salad spinner works best to remove excess water, which helps the dressing adhere better and prevents a watery salad.

3. 3. Add Salad Components: To the bowl with the greens, add the dried cranberries, cooled toasted pecans, and thinly sliced red onion (if using). If you’re including feta cheese, add that now as well.

4. 4. Whisk the Dressing Ingredients: In a small bowl or a jar with a tight-fitting lid, combine the olive oil, apple cider vinegar, Dijon mustard, and honey or maple syrup.

5. 5. Season the Dressing: Whisk the dressing vigorously until it’s well emulsified and creamy. Season with salt and freshly ground black pepper to taste. Start with a pinch of each and adjust as needed.

6. 6. Dress the Salad: Just before serving, pour the dressing over the salad ingredients in the large bowl.

7. 7. Toss and Serve: Gently toss the salad until all the greens and components are evenly coated with the dressing. Serve immediately for the best texture and flavor.