In a medium bowl, combine the extra virgin olive oil, red wine vinegar, pure maple syrup, Dijon mustard, sea salt, and black pepper. Whisk until smooth and well blended.

In a large bowl, add the fresh baby spinach, diced honey crisp apple, dried cranberries, crumbled feta, and chopped candied pecans. Gently mix to combine.

Drizzle the prepared dressing over the salad mixture. Toss gently to combine, ensuring all ingredients are coated without bruising the spinach leaves.