Wash your leafy greens thoroughly under cool running water, drain well, and pat dry. Tear or chop into bite-sized pieces and place in a large bowl.

Core and slice the Honeycrisp apples thinly. Toss in lemon juice to prevent browning if desired.

Toast walnuts or pecans in a dry skillet over medium heat for 3-5 minutes until fragrant. Allow to cool.

In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until emulsified.

Layer the greens, sliced apples, feta cheese, toasted nuts, and dried cranberries in a bowl.

Drizzle the vinaigrette over the salad just before serving and toss gently.