Step 1 — Toast the Walnuts Place walnut halves or pieces in a dry skillet over medium heat. Toast for 4–5 minutes, stirring frequently, until the walnuts are fragrant, lightly golden, and smell rich and nutty. Watch carefully — they can go from perfectly toasted to burned very quickly. Remove from heat immediately and transfer to a plate or cutting board to cool. Rough chop if desired.

Step 2 — Slice the Apples Core the apples and slice them thinly — about ¼ inch thick — either into half-moons or matchstick-style depending on your preference. Immediately toss the apple slices in a small bowl with the fresh lemon juice to prevent browning. This simple step keeps your apple slices looking beautiful and fresh for the entire time the salad is on the table.

Step 3 — Make the Apple Cider Vinaigrette In a small bowl or mason jar, combine the apple cider vinegar, extra virgin olive oil, honey, Dijon mustard, minced garlic, salt, and pepper. Whisk vigorously until fully emulsified and smooth, or seal the jar and shake until combined. Taste and adjust — add more honey for sweetness, more vinegar for tartness, or more salt as needed.

Step 4 — Prep the Red Onion Thinly slice the red onion. If desired, soak the slices in cold water for 10 minutes to mellow the sharpness, then drain and pat dry before using.

Step 5 — Assemble the Salad Place the mixed greens in a large salad bowl or on a wide serving platter. Arrange the apple slices over the greens. Scatter the toasted walnuts, dried cranberries, and thinly sliced red onion over the top. Crumble the cheese generously over everything.

Step 6 — Dress and Serve Drizzle the apple cider vinaigrette over the salad just before serving. Toss gently to coat if desired, or leave it as an arranged platter and let guests serve themselves with dressing on the side. Serve immediately for the best texture and freshness.