1. Toast pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant. Remove from heat and let cool, then chop roughly.

2. Wash salad greens thoroughly and dry completely using a salad spinner or clean kitchen towels.

3. Core Honeycrisp apples and slice thinly into matchsticks or bite-sized pieces.

4. Toss sliced apples immediately with 1 tablespoon lemon juice to prevent browning.

5. If using red onion, slice paper-thin and soak in cold water for 10 minutes to mellow the flavor. Drain and pat dry.

6. Prepare vinaigrette by combining olive oil, apple cider vinegar, honey, Dijon mustard, minced garlic, salt, pepper, and thyme in a jar with tight-fitting lid or bowl. Shake or whisk vigorously until emulsified.

7. Place dried greens in a large salad bowl or serving platter.

8. Arrange sliced apples over the greens in an attractive pattern.

9. Sprinkle crumbled feta cheese evenly across the salad.

10. Distribute dried cranberries throughout for color and sweetness.

11. Scatter toasted pecans over everything.

12. Add red onion slices and torn mint leaves if using.

13. Shake vinaigrette again to re-emulsify, then drizzle about two-thirds over the salad.

14. Gently toss with clean hands or salad tongs to coat evenly without crushing ingredients.

15. Taste and add remaining dressing if needed, adjusting seasoning with salt or lemon juice.

16. Serve immediately for best texture and crispness.