Step 1: Toast the Pecans. Place the chopped pecans in a small dry skillet over medium heat. Toast them for about 3 to 5 minutes, stirring frequently, until they become fragrant and slightly golden brown. Remove them from the heat immediately and let them cool so they stay crunchy when added to the greens.
Step 2: Prepare the Dressing. In a small jar or glass bowl, whisk together the extra virgin olive oil, apple cider vinegar, honey, and Dijon mustard. Add the salt and black pepper, then continue whisking until the dressing is well emulsified. Set this aside at room temperature to allow the flavors to meld while you prep the fruit and vegetables.
Step 3: Chop the Apples and Cheese. Wash the apples thoroughly and dice them into bite-sized pieces, leaving the skins on for extra color and nutrients. If you are not serving the salad immediately, you can toss the apple pieces in a little lemon juice to prevent browning. Cut the sharp cheddar into uniform small cubes so that you get a bit of cheese in every forkful.
Step 4: Assemble the Base. In a large serving bowl, spread out the mixed baby greens or arugula. Scatter the thinly sliced red onions over the top. Add the diced apples and the cheddar cheese cubes, distributing them evenly across the bed of greens.
Step 5: Dress and Toss. Just before you are ready to head to the Thanksgiving table, drizzle the prepared dressing over the salad. Use large salad tongs to gently toss everything together until the leaves are lightly coated. Sprinkle the cooled toasted pecans over the top as a final garnish to maintain their maximum crunch.
