Start by toasting your walnuts if they're not already toasted. Spread them on a baking sheet and pop them in a 350°F oven for about 5 minutes until they smell fragrant and gorgeous. Don't walk away or they'll burn — I learned this the hard way my first time making this. Let them cool for a few minutes before chopping.

Toast your pumpkin seeds the same way, but keep them whole. They only need 3-4 minutes at 350°F because they're smaller than walnuts. Watch them carefully since they can go from perfect to burnt faster than you'd think. Cool them completely before adding to your salad.

In a small bowl, whisk together your olive oil, honey, lemon juice, sea salt, and black pepper. Taste it right away and adjust — if you want more tang, add another squeeze of lemon. This dressing is the foundation of your cranberry walnut salad recipe, so get it tasting how you want it first.

Grab a large mixing bowl and add your 4 cups of fresh spinach. Pour about three-quarters of your dressing over it and toss gently with your hands. The spinach will wilt slightly as the warm dressing coats it, which is exactly what you want happening here.

Now add your cooled walnuts, dried cranberries, pumpkin seeds, and crumbled feta cheese to the spinach. Toss everything together carefully so you don't break up the cheese too much. You want it to stay in little crumbles, not turn into powder.

Pour the remaining dressing over everything and toss one more time. Sprinkle your fresh chopped mint on top and give it a final gentle toss. Taste a bite and season with extra salt and pepper if you need it — every palate is different.

Divide among 4 plates or bowls and serve immediately while it's still got some of that fresh crunch. If you're making this ahead, keep the components separate and assemble just before eating. This way your spinach stays crisp instead of getting soggy.