Wash and dry 4 cups of fresh arugula thoroughly and place it in a large salad bowl.

Core and slice one large apple into thin slices and add to the arugula.

Toast 0.5 cups of walnuts in a dry skillet over medium heat for about 5 minutes until golden brown, then chop and add to the salad.

Add 0.5 cups of crumbled feta cheese, 0.25 cups of thinly sliced red onion, and 0.25 cups of dried cranberries to the bowl.

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

Drizzle the dressing over the salad and toss gently until well combined.

Taste and adjust seasoning with more salt and pepper, if needed.

Serve immediately for maximum freshness.