Wash your leafy greens under cold water and dry thoroughly. Tear or chop them into bite-sized pieces, then place them in a large salad bowl.

Core and thinly slice the Honeycrisp apples. Toss them with a little lemon juice to keep their color.

In a dry skillet over medium heat, toast the candied walnuts or pecans until fragrant and golden, about 3-5 minutes. Allow cooling.

In a bowl or jar, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper to create the vinaigrette.

Layer the sliced apples, crumbled feta, toasted nuts, and dried cranberries over the greens.

Drizzle the vinaigrette over the salad just before serving, then toss gently to coat.