Wash the Honeycrisp apples thoroughly, core, and slice them into thin wedges. Soak sliced red onions in ice water for 5 minutes to mellow sharpness.

Toast the pecans in a dry skillet over medium heat for 2-3 minutes until fragrant. Stir occasionally to avoid burning.

In a mixing bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until emulsified.

In a large bowl, combine apples, crumbled feta, toasted pecans, and baby spinach. Toss gently to mix.

Pour the dressing over the salad and toss gently just before serving to maintain the crispness of the apples.