Wash and dry the mixed salad greens thoroughly.

Slice the crisp apples thinly before assembly, tossing with lemon juice if prepared ahead.

Toast the pecans in a dry skillet over medium heat for 3-5 minutes until fragrant.

Whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper in a small bowl.

In a large bowl, toss together the salad greens, apple slices, toasted pecans, cranberries, and optional red onion.

Sprinkle the crumbled blue cheese on top of the mixed salad.

Drizzle the dressing over the salad and toss gently to combine.

Serve immediately for optimal texture and flavor.