1. Toast the pecans: Place the pecans in a dry skillet over medium-low heat. Toast for 3–5 minutes, stirring frequently, until fragrant. Transfer to a plate and set aside to cool.

2. Prepare the dressing: In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, lemon juice, salt, and black pepper until smooth and emulsified.

3. Prepare the apples: Wash, core, and thinly slice the apples. For extra freshness, toss them with a little lemon juice to help prevent browning.

4. Assemble the greens: Arrange the mixed greens or arugula in a large serving bowl or platter.

5. Add the toppings: Scatter the sliced apples, cheddar, toasted pecans, dried cranberries, and red onion over the greens.

6. Dress the salad: Drizzle the maple Dijon dressing evenly over the salad just before serving.

7. Finish: Add pomegranate seeds if desired, sprinkle with extra pecans, and finish with freshly cracked black pepper and fresh thyme.

8. Serve immediately: Toss gently to combine or serve as a beautiful layered salad.