Salad:

• 1 cup raw walnuts
• 2 medium honeycrisp apples
• 5 cups arugula
• 2 cups spring mix
• 3 Belgian endives
• 1/3 cup dried cranberries
• 1/2 cup vegan feta cheese

Dressing:

• 1 shallot
• 1/4 cup olive oil
• 2 Tablespoons red wine vinegar
• 1 Tablespoon maple syrup
• 1 teaspoon salt
• 1/4 teaspoon ground cinnamon

1. Preheat the oven to 350 degrees F. Place the walnuts on a baking sheet and bake for 8 minutes. Let the walnuts cool and chop them on a cutting board.
2. Finely chop the shallot. Mix shallot, olive oil, red wine vinegar, maple syrup, salt and ground cinnamon in a medium bowl. Cut the apples into thin slices and mix them into the dressing.
3. Add the arugula and spring mix into a large bowl. Thinly slice the endive into strips and place in the bowl. Add half of the walnuts, cranberries, and feta.
4. Pour the dressing onto the salad and mix.
5. Place the remaining walnuts, cranberries and vegan feta cheese on top.