Wash 4 cups of fresh arugula and dry with a salad spinner. Place in a large salad bowl.

Core and slice one large apple thinly, adding the slices to the arugula.

Toast ½ cup of walnuts in a dry skillet over medium heat for about 5 minutes until golden.

Add ½ cup of crumbled feta cheese, ¼ thinly sliced red onion, and ¼ cup of dried cranberries to the salad bowl.

In a small bowl, whisk together 3 tablespoons olive oil, 1 tablespoon apple cider vinegar, and 1 teaspoon honey with salt and pepper to taste.

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

Taste and adjust seasoning with additional salt and pepper if needed.

Serve immediately as a light main dish or side.