• Gather the ingredients so you have everything close at hand on the counter or table.

Prepare the Ingredients

• Using a paring knife, core and dice the apple into bite-size pieces. Thinly slice the red onion with a chef’s knife. To toast the pecan, place pecans in 350°F oven for 5-8 minutes until they begin to smell fragrant.
  1 large honey crisp apple, 2/3 cup red onion, 1 cup pecans

Make the Yogurt Dressing

• Prepare the yogurt dressing by mixing the ingredients together in a medium bowl or blender. (I opted to use my immersion blender, which has it’s own mixing bowl. This worked very well.)
• Place the Honey Vanilla Greek Yogurt, apple cider, and Dijon mustard in the bowl. Blend or whisk until combined.
  1/2 cup Honey Vanilla Greek Yogurt, 2 tablespoons apple cider, 2 teaspoons Dijon mustard
• Stream the extra virgin olive oil into the yogurt mixture until the dressing emulsifies, about 15-20 seconds. Season with kosher salt and freshly ground black pepper. Pour dressing into a small creamer or cruet bottle. Makes almost 1 cup of dressing.
  3 tablespoons extra virgin olive oil, 1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper

Assemble the Salad

• Place artisan lettuce greens in a large serving bowl. Add the diced apples, toasted pecans, sliced red onion, cranberries, and pepitas to the salad. Toss together to mix.
  11 oz artisan lettuce, 1/3 cup dried cranberries, 1/3 cup roasted pepitas
• Add Feta cheese last by crumbling on the top of the salad. (If you plan to serve the salad on individual plates, you may place the salad on the plates and then top with Feta cheese.)
  6 oz feta cheese
• Serve the Yogurt dressing on the side. Serves 4-6.