Apple Walnut Harvest Salad

Spread walnuts on a dry skillet over medium heat. Toast for 3 minutes, shaking the pan occasionally, until fragrant and lightly golden. Transfer to a plate and let cool.

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

Core the apples and slice them into thin wedges, about 1/4 inch thick. Do this just before assembling to prevent browning.

Spread mixed greens across a large serving plate or bowl. Arrange apple slices evenly over the greens.

Scatter toasted walnuts, dried cranberries, and crumbled goat cheese over the salad. Drizzle with vinaigrette just before serving and toss gently.