5 ounces (about 5 cups) spring greens salad blend or spinach
1 large or 2 small Granny Smith apple(s)
⅓ cup dried cranberries
¼ cup chopped raw pecans
2 ounces chilled feta cheese, crumbled (about ⅓ cup)
Apple cider vinaigrette
¼ cup extra-virgin olive oil
1 ½ tablespoons apple cider vinegar
1 ½ teaspoons honey
1 teaspoon Dijon mustard
¼ teaspoon fine sea salt
Freshly ground black pepper, to taste
Toast the pecans: In a medium-sized pan, toast the pecans over medium heat, until they are fragrant. Transfer the pecans to a small bowl to cool.
Make the dressing: In a cup or jar, whisk together the olive oil, apple cider vinegar, honey, mustard and salt until well blended. Season to taste with pepper.
Just before serving, chop the apple into thin, bite-sized pieces. Place your greens in a large serving bowl. Top with sliced apple, dried cranberries and toasted pecans. Use a fork to crumble the feta cheese over the salad.
Drizzle the salad with just enough dressing to lightly coat the leaves once tossed (you probably won’t need all of it). Gently toss to mix all of the ingredients and serve!