Add the ingredients for the balsamic vinaigrette to a small blender such as a NutriBullet or Magic Bullet and blend until completely combined. If you don’t have a small blender, simply whisk everything well in a small bowl. Store in an airtight container in the refrigerator until ready to use.

Transfer all of the ingredients for the candied walnuts to a small skillet and heat over medium-high heat. Stir nuts occasionally and continue cooking until they begin to appear sticky and caramelized, about 3 to 5 minutes. Be sure to continuously monitor the walnuts without walking away because nuts burn easily in a split second. Immediately transfer the walnuts to a bowl and set them aside. You can leave the walnut halves whole or you can chop them into smaller pieces. I recommend chopping them.

Chop the spinach (or spring greens), apple, pear (discarding the cores), avocado, and red onion into small sized pieces and transfer them to a large bowl. You can either use a large mixing bowl or the large serving bowl you intend to serve the salad in. Add in the feta cheese, dried cranberries, and candied walnuts.

Drizzle your desired amount of dressing over the salad and toss well until everything is coated.

Serve salad alongside your main dish, and enjoy!