Gather your ingredients and preheat the oven to 350°F/180°C. Slice the grapes into halves and the apples into slices, discarding the cores.
Spread the pecans out on a baking sheet and bake for 8 minutes until fragrant and toasted.
In a small bowl, mix together the olive oil, balsamic vinegar, mustard, maple syrup, lemon juice, and salt and pepper to taste.
Add the apples, grapes, arugula and spinach to a large mixing bowl. Drizzle over the dressing and toss well to coat.
Sprinkle over the feta cheese and pecans to serve. If desired, save some of the sliced apples to use as a garnish.
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Notes
Feel free to substitute the grapes for dried cranberries, raisins, or pomegranate seeds. The arugula and spinach can also be subbed for any mixed salad leaves of your choice.
To make this vegan, skip the feta or use a dairy-free alternative.