Line a small baking sheet with parchment. In a small skillet over medium heat, melt butter with brown sugar and salt until combined and slightly bubbly (about 1 minute). Add pecans and stir to coat, cook 2–3 minutes while stirring until sugar melts and coats pecans. Spread pecans on prepared sheet to cool and harden. Once cool, break into pieces.

Fried Chickpeas (if making from scratch)

Crisp chickpeas

Preheat oven to 425°F (220°C) or heat a skillet over medium-high. If using oven: toss dried (patted) chickpeas with olive oil, smoked paprika, and salt on a rimmed baking sheet; roast 20–30 minutes, shaking pan occasionally, until very crisp. If using stovetop: heat oil in skillet, add chickpeas and cook, stirring occasionally, until browned and crisp, 8–12 minutes. Cool on paper towel.

Apple Vinaigrette

Whisk dressing

In a small bowl or jar combine apple cider vinegar, Dijon mustard, honey, grated apple, salt, and pepper. Whisk until smooth. While whisking, slowly drizzle in the olive oil to emulsify, or close jar and shake vigorously for 30 seconds. Taste and adjust seasoning — add more honey for sweetness or more vinegar for brightness.

Salad Assembly

Prepare produce: wash and thoroughly spin-dry the baby spinach. Core and thinly slice apples (leave skin on); toss apple slices immediately with a teaspoon of apple cider vinegar or lemon juice (optional) to slow browning. Thinly slice red onion into half-moons and separate into rings.

Combine salad: in a large mixing bowl, add the baby spinach, sliced apples, and red onion. Crumble the feta over the top.

Dress the salad: pour about half of the apple vinaigrette over the salad and gently toss using salad tongs until ingredients are evenly coated. Add more vinaigrette to taste (reserve extra to serve on the side).

Add toppings and serve: sprinkle candied pecans and fried chickpeas over the dressed salad just before serving so they remain crunchy. Serve immediately.