Place walnuts in a dry skillet over medium heat. Toast, stirring frequently, until fragrant and lightly browned, 3–5 minutes. Transfer to a plate to cool and then roughly chop.

Wash and dry the salad greens thoroughly (use a salad spinner or pat dry). Place greens in a large serving bowl.

Core and thinly slice the apples. To prevent browning, toss the apple slices immediately with the lemon juice in a small bowl.

Thinly slice the red onion into rings or half-moons. If you prefer milder onion flavor, soak the slices in cold water for 5 minutes and drain.

Crumble the feta cheese and measure out dried cranberries.

Make dressing

In a small bowl or jar combine apple cider vinegar, honey, Dijon mustard, salt, pepper, and lemon juice. Whisk or shake to combine until honey is dissolved.

Slowly drizzle in the olive oil while whisking continuously (or add olive oil to the jar and shake vigorously) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning (add more honey for sweetness or more vinegar for brightness).

Assemble salad

Add the sliced apples, toasted chopped walnuts, dried cranberries, and thinly sliced red onion to the bowl with the greens. Toss gently to combine so ingredients are evenly distributed.

Drizzle about two-thirds of the dressing over the salad and toss lightly to coat. Add more dressing to taste, keeping some reserved if serving family-style so additional dressing can be added at the table.

Sprinkle crumbled feta over the top and garnish with chopped parsley or mint if using.

Serve immediately so apples remain crisp. If you must hold the salad for later, keep dressing separate and add within 10–15 minutes of serving.