Preheat your oven to 375°F (190°C). Core and slice the Honeycrisp apples into thin wedges, toss with olive oil and cinnamon, and spread on a baking sheet. Roast for 15-20 minutes.

On the same baking sheet, add pumpkin seeds to the empty half and toast for 5-7 minutes until golden and fragrant.

Rinse and dry your mixed greens, tearing larger leaves into bite-sized pieces and placing them in a large salad bowl.

Finely slice the red onion and add it to the bowl of mixed greens.

In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic powder, salt, and pepper until smooth.

Add the roasted apples and pumpkin seeds to the salad bowl, along with dried cranberries and crumbled feta cheese. Mix gently.

Drizzle the dressing over the salad, toss to combine, and serve immediately or let it sit for a few minutes.