Step 1: Preheat your oven to 350°F (176°C) and spread raw pecans on a baking sheet. Toast for 8-10 minutes until golden and fragrant.

Step 2: Wash and dry the arugula. In a large salad bowl, thinly slice the apples and red onion. Combine with arugula and add dried cranberries if using.

Step 3: In a separate bowl, whisk together lemon juice, maple syrup, sea salt, and black pepper. Gradually drizzle in olive oil while whisking.

Step 4: Add the toasted pecans to the salad mixture, then drizzle the dressing over the top. Toss gently until well coated.

Step 5: Serve immediately for the best texture and flavor.