Thinly slice ¼ of a red onion and soak it in a bowl of ice water for about 10 minutes.

In a large bowl, layer 4 cups of fresh spinach, then add sliced apples, drained red onions, toasted pecans, feta crumbles, and dried cranberries. Toss gently.

Combine 2 tablespoons of vegetable oil, apple cider vinegar, maple syrup, Dijon mustard, garlic powder, salt, and pepper in a mason jar. Shake well to emulsify.

Pour the vinaigrette over the salad and gently toss just before serving.