1-First, mix up the dressing: Grab a jar and combine 1/4 cup extra virgin olive oil, 3 tablespoons red wine vinegar, 1 tablespoon pure maple syrup, 1 teaspoon Dijon mustard, 1/4 teaspoon sea salt, and 1/8 teaspoon black pepper. If you’re feeling extra, toss in a finely minced garlic clove for more zing. Shake it well or whisk in a bowl until it’s all blended that’s your tangy base sorted.

2-Next, prep the salad: Thinly slice 1 medium honey crisp apple and set it aside. In a large bowl, add 3 to 4 cups of fresh baby spinach and drizzle on half of your dressing to coat the leaves evenly. This step ensures every bite is flavorful without making things soggy.

3-Now, add the goodies: Mix in the sliced apple, 1/4 to 1/3 cup dried cranberries, 1/2 cup crumbled feta cheese, and 3 tablespoons chopped candied pecans. Gently toss everything together so the flavors meld without bruising the greens. If you’re making your own candied pecans, melt 1 tablespoon unsalted butter in a skillet, add 1 cup chopped pecans, 2 tablespoons brown sugar, and 1/8 teaspoon salt, then sauté for 5 to 6 minutes until coated, and let them cool before adding.

4-Taste as you go and adjust with more salt, pepper, or dressing if needed it’s all about making it your own. Serve it up right away for the best crunch, and you’ve got a dish that pairs wonderfully with grilled favorites like burgers.