In a nonstick pan over medium heat, add the walnuts, butter, sugar, and cinnamon. Stir constantly until the sugar and butter melt, coating the nuts, about 3 to 5 minutes.

Transfer the candied walnuts to a baking sheet lined with parchment paper. Spread them out to cool and harden; you can leave them whole or chop them into smaller pieces.

Whisk together the mayonnaise, milk, sugar, apple cider vinegar, poppy seeds, salt, and pepper in a medium bowl until smooth and creamy. Taste and adjust seasoning if necessary!

In a large bowl, toss together the chopped romaine, spring mix, and arugula.

Arrange the greens on a platter, then top with sliced apples, dried cranberries, crispy bacon, red onion, avocado, crumbled feta, and those irresistible candied walnuts.

Drizzle the creamy poppy seed dressing over the salad just before serving, or toss everything together for an all-in-one experience.