The key to this dish lies in selecting the right ingredients, especially the apples. Honeycrisp apples are ideal here because of their perfect balance of sweetness and tartness, and their crisp texture holds up well without turning mushy. Whenever possible, I like to buy organic apples and fresh, crumbly feta from a local market—there’s something about quality ingredients that truly elevates the salad. The toasted nuts add a lovely earthiness, and the dressing’s simple vinaigrette brings all the flavors together without fuss.

• 2 large Honeycrisp apples, cored and thinly sliced
• 4 cups mixed salad greens (such as baby spinach, arugula, and kale)
• 1/2 cup crumbled feta cheese
• 1/3 cup toasted walnuts or pecans
• 1/4 cup thinly sliced red onion
• 2 tablespoons apple cider vinegar
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon honey or maple syrup
• Salt and freshly ground black pepper, to taste

Substitution tips: If you can’t find Honeycrisp apples, Gala or Fuji apples work well too. For nuts, almonds or pistachios are excellent alternatives. Goat cheese can replace feta if you prefer a milder, creamier cheese.