Soak the thinly sliced red onion in a bowl of ice water for about 10 minutes to mellow its sharp flavor.

In a large mixing bowl, layer fresh spinach, sliced apples, soaked red onion, toasted pecans, feta, and cranberries. Gently stir to combine.

In a jar or bowl, combine vegetable oil, apple cider vinegar, maple syrup, Dijon mustard, garlic powder, salt, and pepper. Shake or whisk until emulsified.

Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.

Serve immediately on a platter or in individual bowls for freshness.