1. Wash and dry the mixed greens well, then place them in a large serving bowl.

2. Core the Honeycrisp apples and slice them thinly. Leave the peel on for color and texture if you like.

3. Toast the pecans in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until fragrant. Let them cool.

4. In a small bowl or jar, whisk together the olive oil, honey, apple cider vinegar, Dijon mustard, salt, and black pepper until smooth.

5. Add the sliced apples, crumbled feta, dried cranberries, toasted pecans, and red onion over the greens.

6. Drizzle the dressing over the salad just before serving.

7. Toss gently until evenly coated, then serve immediately.