Step 1: Prepare the Candied Pecans

This component can be made up to a week in advance and stored in an airtight container at room temperature. In a small, non-stick skillet over medium heat, melt the butter. Add the pecan halves and toast, stirring frequently, for about 2-3 minutes until they become fragrant. Add the maple syrup (or brown sugar) and the pinch of salt. Continue to cook, stirring constantly, for another 2-3 minutes until the syrup has thickened and coats the pecans in a glossy glaze. Be very careful not to burn them, as the sugar can turn quickly. Immediately transfer the hot pecans to a sheet of parchment paper, spreading them into a single layer to cool. As they cool, they will harden and become wonderfully crunchy. Once completely cool, you can break up any clumps.

Step 2: Whisk the Maple Dijon Vinaigrette

The easiest way to make the dressing is to combine all the ingredients—olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper—in a glass jar with a tight-fitting lid. Screw the lid on tightly and shake vigorously for about 30 seconds, or until the dressing is creamy and fully emulsified. Alternatively, you can place all ingredients in a small bowl and whisk briskly until combined. Taste the dressing and adjust seasonings if necessary. It might need a bit more salt or a touch more maple syrup depending on your preference. The dressing can be made up to a week ahead and stored in the refrigerator. Just be sure to let it come to room temperature and shake it well again before using.

Step 3: Prepare the Salad Components

This step should be done just before you plan to assemble and serve the salad. Wash and thoroughly dry your mixed greens. Using a salad spinner is the best way to ensure they are completely dry, which helps the dressing adhere properly. Place the dry greens in a large salad bowl.

Next, prepare the apples. Wash and core the Honeycrisp apples. You can either slice them thinly or chop them into bite-sized cubes, depending on your preference. As you chop them, place them in a medium bowl and squeeze the juice of half a lemon over them, tossing gently to coat. The citric acid from the lemon juice will significantly slow down the browning process, keeping them looking fresh and white.

Finally, slice your red onion as thinly as possible. A mandoline slicer is excellent for this, but a sharp knife will work just fine. If you find the flavor of raw red onion too strong, you can soak the thin slices in a bowl of ice water for about 10 minutes, then drain and pat them dry. This will mellow their sharp bite considerably.

Step 4: Assemble and Serve

Now for the final, exciting step! To your large bowl of mixed greens, add the lemon-tossed apples, the thinly sliced red onion, about three-quarters of the candied pecans, three-quarters of the dried cranberries, and three-quarters of the crumbled feta cheese. (We reserve some toppings for garnishing at the end, which makes for a more beautiful presentation).

Drizzle about half of the prepared vinaigrette over the salad. Using salad tongs or your clean hands, gently toss the salad until everything is lightly and evenly coated. Be careful not to over-toss, which can bruise the tender greens. Add more dressing as needed until you reach your desired level of coating.

Transfer the salad to a serving platter or keep it in the beautiful bowl. Garnish the top with the remaining candied pecans, dried cranberries, and crumbled feta cheese. Serve immediately for the best possible texture and flavor.