Start by toasting the walnuts. Heat a dry skillet over medium heat and add the walnuts. Toast them, stirring frequently, for about 5 minutes or until fragrant and slightly browned. Set aside to cool.
Core and thinly slice your apple. Leaving the skin on adds color and nutrients, but you can peel if preferred. The slices should be thin enough to mingle well with the greens yet thick enough to provide a satisfying crunch.
In a small bowl or jar, combine the olive oil, apple cider vinegar, honey, and a pinch of salt and pepper. Whisk or shake vigorously until the dressing is well combined and emulsified.
Place the mixed greens in your large salad bowl. Add the apple slices, toasted walnuts, dried cranberries, and crumbled feta cheese.
Drizzle the dressing over the salad ingredients. Toss gently but thoroughly to ensure every leaf and component is lightly coated with the dressing.
Transfer the salad to individual plates or serve family-style. Enjoy immediately for the freshest texture and flavor.
