Wash and dry the mixed greens thoroughly, then tear any large leaves into bite-sized pieces.

Heat a dry skillet over medium heat and toast the pecans or walnuts for 3 to 4 minutes, stirring frequently until fragrant.

Remove nuts from heat and toss immediately with 1 tablespoon honey and a pinch of salt; let cool completely on a plate.

Slice or dice the apple and, if desired, toss with a squeeze of lemon juice to prevent browning.

In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, remaining honey, salt, and pepper until emulsified.

Place dried greens in a large bowl, add sliced red onion and apple, and toss gently to combine.

Scatter cooled candied nuts, cranberries, and crumbled cheese over the top of the greens and apples.

Pour the vinaigrette over the salad and toss gently, adding more dressing as needed to coat evenly.