In a large salad bowl, add 4 cups of fresh arugula. Thinly slice 2 crisp apples and toss them into the arugula.

Toast ½ cup of walnuts in a skillet over medium heat for about 5 minutes. Once toasted, let them cool and chop before adding to the salad. Crumble ½ cup of feta cheese over the top.

Finely slice ¼ of a red onion and scatter the slices throughout the salad.

In a separate bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of apple cider vinegar, and 1 tablespoon of honey. Season with salt and pepper.

Drizzle the dressing over the salad and gently toss to combine.

Serve immediately on chilled plates.