Pat baby spinach completely dry with paper towels before dressing to prevent excess moisture from diluting your vinaigrette and making the salad soggy.

Lightly toast walnuts in a dry skillet over medium heat for 3-4 minutes just before serving to enhance their natural oils and add a deeper, more complex nutty flavor.

Cut apples immediately before tossing the salad and toss them with a splash of apple cider vinegar to prevent oxidation and maintain their bright, crisp appearance.

Use a 3:1 ratio of extra virgin olive oil to apple cider vinegar, then whisk in maple syrup until emulsified to create a perfectly balanced dressing that complements both sweet and savory elements.

Add the vinaigrette to your salad no more than 5 minutes before serving to keep the greens crisp and prevent the feta from becoming overly soft.