In a small jar or bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper. Continue mixing until the dressing is well emulsified and smooth. Set this aside so the flavors have a few minutes to meld together while you prepare the rest of the salad.

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. Be careful not to burn them, as they can turn quickly. Once toasted, remove them from the heat and let them cool for a moment.

Wash your apples thoroughly and slice them into thin, uniform wedges. If you are preparing these slightly in advance, you can toss them in a tiny bit of lemon juice to prevent browning, though the vinegar in the dressing will also help once the salad is tossed.

In a large serving bowl, add the spring mix or spinach. Layer the sliced apples, dried cranberries, and toasted pecans on top of the greens. Sprinkle the crumbled feta cheese evenly over the top of the mixture.

Just before you are ready to serve your Christmas feast, drizzle the prepared vinaigrette over the salad. Use large salad spoons to gently toss everything together until the leaves are lightly coated and the toppings are well distributed.