1. Start by washing your apples thoroughly. Core and thinly slice them — I like to leave the skins on for extra texture and colour.
2. If using fresh cranberries, give them a quick rinse. For frozen, allow them to thaw at room temperature. I sometimes pop them briefly in boiling water to soften the sharpness, but only if I want a milder taste.
3. Toast the nuts gently in a dry pan over medium heat for about 3-4 minutes, stirring frequently until fragrant and just golden. This step always reminds me of my mum’s kitchen, where the smell of roasted nuts was a sign that something good was on the way.
4. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until emulsified. This dressing is the magic thread that weaves the salad together — you want it light but zesty.
5. In a large bowl, combine the salad greens, apple slices, cranberries, and nuts. If you’re using cheese, sprinkle it in now.
6. Pour the dressing over the salad and toss gently but thoroughly, ensuring every leaf and slice is kissed with flavour.
7. Finally, scatter fresh herbs like parsley or mint on top for an added burst of vibrancy and aroma. It’s a small touch, but one that lifts the whole dish beautifully.

When I first made this salad for a family gathering, I remember the delight on everyone’s faces as they took their first bite — crisp apples, the burst of tart cranberries, and the crunch of toasted nuts all coming together like a well-loved story told around the table.