Instructions:
- Heat a large, dry skillet over medium heat. Add the pecans and toast, stirring constantly, until fragrant (about 3-5 minutes). Immediately transfer to a cool plate to stop the cooking process and set aside.
- Prepare the Vinaigrette: Combine olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper in a jar with a tight-fitting lid. Seal tightly and shake vigorously until fully emulsified, or whisk until smooth. Taste and adjust seasoning.
- Wash and thoroughly dry the mixed greens. Core and slice the Honeycrisp apples.
- In the large mixing bowl, place the mixed greens, sliced red onion (if using), and most of the apple slices.
- Drizzle about half of the vinaigrette over the greens mixture. Gently toss everything together until the greens are lightly coated.
- Transfer the dressed salad mixture to your serving platter or individual bowls. Scatter the crumbled feta and the toasted pecans evenly over the top.
- Serve immediately, offering the remaining dressing on the side.