Preheat your oven to 350°F (175°C). Spread the walnuts on a baking sheet and toast them in the oven for about 8-10 minutes, or until they are fragrant and golden brown. Keep an eye on them to prevent burning. Once done, let them cool.
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, pepper, and cinnamon (if using). Adjust the seasoning according to your taste. Set aside.
In a large salad bowl, combine the baby spinach, mixed greens, fresh cranberries, diced apple, toasted walnuts, crumbled feta, red onion, and pomegranate seeds (if using). Gently toss the salad to mix the ingredients evenly.
Drizzle the prepared dressing over the salad and toss gently until all ingredients are well coated.
Transfer the salad to a serving platter or individual bowls. For an extra festive touch, sprinkle some additional walnuts and pomegranate seeds on top.
Serve immediately, or allow it to chill for a short while in the refrigerator before serving to let the flavors meld together.
Notes
Optional pomegranate seeds and cinnamon add a holiday twist.