Ingredients:

  • 6 oz mixed baby greens or baby spinach
  • 2 medium Granny Smith apples, thinly sliced
  • 1/2 cup dried cranberries
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup red onion, very thinly sliced
  • 1 cup raw pecan halves
  • 2 tbsp maple syrup
  • 1 tbsp brown sugar
  • 1/4 tsp cinnamon
  • 1 pinch salt
  • 1/3 cup extra virgin olive oil
  • 3 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Place pecans in a dry skillet over medium heat for 2–3 minutes until they smell nutty.
  2. Stir in the maple syrup, brown sugar, cinnamon, and salt. Stir constantly for 2 minutes until the glaze is bubbling and mahogany-colored.
  3. Transfer pecans immediately to parchment paper to cool completely.
  4. Combine apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a bowl.
  5. Slowly drizzle in the olive oil while whisking vigorously until the dressing is thick and velvety.
  6. Toss sliced apples in 1 tablespoon of the dressing to prevent browning.
  7. Place mixed greens in a large bowl and layer with the dressed apples, dried cranberries, red onion, and crumbled feta.
  8. Top with cooled candied pecans and drizzle with the remaining vinaigrette.