Ingredients:

  • 6 cups (140g) baby spinach or mixed autumn greens
  • 2 medium (300g) Honeycrisp apples, thinly sliced
  • 4 oz (115g) feta cheese, crumbled
  • ½ cup (60g) raw pecans, toasted
  • ¼ cup (40g) dried cranberries (unsweetened)
  • 3 tbsp (45ml) extra-virgin olive oil
  • 2 tbsp (30ml) balsamic vinegar
  • 1 tbsp (15ml) pure maple syrup
  • 1 tsp (5g) Dijon mustard
  • ¼ tsp (1.5g) sea salt
  • ¼ tsp (1.2g) cracked black pepper

Instructions:

  1. Wash and dry the greens thoroughly. Slice the apples into thin crescents. Toast the pecans in a dry skillet over medium heat for 3–5 minutes until fragrant.
  2. Combine the olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper in a mason jar. Shake vigorously for 30 seconds until the mixture is glossy and emulsified.
  3. Place the greens in a large bowl and drizzle with half the dressing, tossing gently. Layer the apple slices, crumbled feta, toasted pecans, and cranberries on top. Drizzle the remaining dressing over the toppings and serve immediately.