Ingredients:

  • 6 oz mixed salad greens (spinach, romaine, baby kale)
  • 2 medium Honeycrisp apples, cored and thinly sliced
  • 4 oz feta cheese, crumbled
  • 1/2 cup pecan halves, toasted
  • 1/4 cup dried cranberries
  • 2 tablespoons thinly sliced red onion
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions:

  1. If toasting pecans, heat a small skillet over medium heat. Add pecans and cook, stirring frequently, until fragrant and lightly browned, about 3-5 minutes. Let cool slightly.
  2. In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified.
  3. In a large bowl, combine salad greens, sliced apples, crumbled feta, toasted pecans, dried cranberries, and red onion.
  4. Drizzle the vinaigrette over the salad and toss gently to coat.
  5. Serve immediately.