Prepare Fruits and Vegetables: Wash the Honeycrisp apples, core, and slice into thin wedges. Soak sliced red onion in ice water for 10 minutes. Wash and dry baby spinach leaves.

Toast Pecans: Place a skillet over medium heat and add the pecans. Toast for 2-3 minutes until fragrant and golden brown. Remove from heat and allow to cool slightly.

Make Vinaigrette: In a bowl, combine olive oil, apple cider vinegar, maple syrup, and Dijon mustard. Season with salt and pepper, whisk until emulsified.

Assemble Salad: In a large salad bowl, combine sliced apples, crumbled feta, toasted pecans, and spinach. Toss gently to mix.

Dress and Serve: Drizzle vinaigrette over the salad, toss gently, and serve immediately.