Start by washing and drying your greens thoroughly. Any extra moisture can make the salad soggy, so take a moment to pat them dry or use a salad spinner if you have one.

Next, slice your apples thinly. You can keep the skin on for extra color and texture. If you’re not serving immediately, toss the apple slices with a tiny squeeze of lemon juice to keep them from browning.

Thinly slice your red onion and roughly chop the pecans if they aren’t already pre-chopped.

Pro tip: Slice the apples just before assembling the salad for the freshest taste and best crunch.

Place the pecans in a dry skillet over medium heat. Stir them frequently so they toast evenly and don’t burn.

Heat for about 3–5 minutes, or until they become fragrant and slightly darker in color. Remove them from the pan immediately and let them cool.

Pro tip: Don’t walk away while toasting pecans—they can go from perfectly golden to burnt very quickly.

In a small bowl or jar, combine the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper.

Whisk or shake vigorously until the dressing looks smooth and slightly thickened.

Pro tip: If using a bowl, whisk continuously while slowly drizzling in the olive oil to help the dressing emulsify properly.

In a large mixing bowl, add the greens, sliced apples, dried cranberries, red onion, and toasted pecans.

If you’re using cheese, sprinkle it in at this stage.

Gently toss everything together so the ingredients are evenly distributed without crushing the greens.

Pro tip: Use salad tongs or clean hands for the gentlest toss—this keeps the apples and greens looking fresh and crisp.

Drizzle the dressing over the salad just before serving. Start with a little, then add more if needed.

Toss lightly one final time so everything is evenly coated.

Serve immediately for the best texture and flavor.

Pro tip: Only dress what you plan to eat right away—this salad is best enjoyed fresh so the greens stay crisp and the apples stay crunchy.