• Place the 1/2 cup dried cranberries (soaked in hot water to plump) in a small bowl. Cover with hot water and let stand for 10-15 minutes while you prepare the rest of the salad.

For the quick-candied walnuts:

• Add the 1/2 cup chopped walnuts, 2 Tablespoons white granulated sugar, 1/2 Tablespoon water and 1/2 Tablespoon butter to a small, non-stick skillet. Heat over medium heat, stirring constantly, until the sugar melts and caramelizes slightly, 3-4 minutes. *Watch carefully towards the end of cooking to avoid scorching! Immediately remove the walnuts to a sheet of parchment paper and use a spoon to separate the walnuts so they don't clump. Set aside to cool.

For the maple mustard vinaigrette:

• Add the 1/4 cup extra virgin olive oil, 1 Tablespoon Dijon mustard, 2 Tablespoons maple syrup (preferably dark), 1 Tablespoon apple cider vinegar and a pinch of salt and pepper to a small bowl or jar. Whisk or shake together until well combined. Set aside.

For the salad:

• Cut the 1 large Honeycrisp apple (cored and cut into 1/2-inch pieces, about 1 1/2-2 cups) and set aside.
• Add the 4 oz butter lettuce (torn into bite-sized pieces) to a large bowl. Drain the soaking cranberries and add to the salad. Add the 1/3 cup pumpkin seeds and 1/3 cup feta cheese (crumbled) to the bowl. Drizzle with the maple mustard vinaigrette and toss to coat well.
• Use tongs to transfer to a shallow serving bowl or large platter. Serve immediately.