Step 1: Toast the Nuts – Place your pecans or walnuts in a small dry skillet over medium heat. Toast them for about 3 to 5 minutes, tossing frequently, until they become fragrant and slightly golden. Remove them from the heat immediately to prevent burning and let them cool before adding them to the greens.
Step 2: Prepare the Dressing – In a small jar or bowl, whisk together the olive oil, apple cider vinegar, maple syrup, and dijon mustard. Add a pinch of salt and black pepper, then taste and adjust the seasoning if necessary. Set the dressing aside so the flavors can meld while you prepare the rest of the salad.
Step 3: Slice the Fruit – Wash your apple thoroughly and slice it into thin wedges or matchsticks. If you are not serving the salad immediately, you can toss the apple slices in a tiny bit of lemon juice to prevent them from browning. If you are using a whole pomegranate, carefully remove the seeds and set them aside in a small bowl.
Step 4: Assemble and Toss – Place the spinach or mixed greens in a large serving bowl. Add the sliced apples, dried cranberries, and toasted nuts. Drizzle the dressing over the top and toss gently to coat the leaves evenly. Finally, sprinkle the crumbled cheese and pomegranate arils over the top to keep them from sinking to the bottom.
