Prepare the Salad:

1. Wash and Dry the Greens: Start by washing your spinach or mixed greens thoroughly. Dry them gently with a salad spinner or a paper towel to remove excess moisture.
2. Slice the Apple: Core and thinly slice the apple. If you prefer, you can leave the skin on for added color and nutrients.
3. Prepare the Pomegranate and Cranberries: If using fresh pomegranate seeds, carefully remove them from the pomegranate. For cranberries, if using fresh, you can leave them whole or slice them in half for a more subtle flavor.
4. Toast the Nuts (Optional): To enhance the flavor, toast your candied pecans or walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant. Let them cool before adding to the salad.

Make the Honey Mustard Dressing:

5. Combine Ingredients: In a small bowl or jar, whisk together the honey, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper. Continue whisking until the dressing is smooth and well combined. Adjust the seasoning to taste.

Assemble the Salad:

6. Toss the Salad: In a large salad bowl, combine the spinach or mixed greens, pomegranate seeds, cranberries, apple slices, toasted nuts, and crumbled feta cheese (if using). Toss gently to combine.
7. Dress the Salad: Drizzle the honey mustard dressing over the salad and toss again until everything is evenly coated. Be careful not to overdress the salad—start with a little and add more as needed.
8. Serve: Serve immediately as a refreshing and colorful side dish or starter.