Bring a large pot of salted water to a boil. Add your chosen pasta and cook according to the package instructions until it is al dente. Drain the pasta in a colander and rinse it immediately with cold water. This stops the cooking process and ensures the pasta is cool enough to mix with the fresh spinach and apples without wilting them.
In a small bowl or a glass jar with a tight lid, combine the olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper. Whisk or shake the mixture vigorously until the ingredients are well emulsified and the dressing looks creamy. Set it aside for a few minutes to let the flavors blend together.
While the pasta is cooling, core and dice your apples into bite sized pieces. You can leave the skin on for extra color and fiber. Roughly chop the fresh baby spinach so it is easier to eat and distributes evenly throughout the salad. If your pecans are not toasted, toss them in a dry pan over medium heat for 3 minutes until they become fragrant.
In a large mixing bowl, add the cooled pasta, chopped baby spinach, diced apples, dried cranberries, and toasted pecans. Pour the dressing over the top. Use large spoons or salad tongs to gently toss everything together until every piece of pasta and fruit is lightly coated in the poppy seed vinaigrette.
Just before you are ready to serve, sprinkle the crumbled feta cheese over the top. Giving it a final light toss ensures the cheese stays in visible crumbles rather than melting into the dressing. Transfer the mixture to a beautiful serving platter that fits your holiday table decor.
