For the Vinaigrette:

1. In a small pot, combine the dark brown sugar with 1/3 cup of the apple cider vinegar. Cook over medium heat, reducing the mixture until it thickens and turns a dark caramel colour. Once this happens, you will start to see big foamy bubbles on the surface. While it's cooking, peel, core & chop the apple, then mince the garlic.

2. Add the diced apple and garlic to the sugar vinegar mixture and sauté until the apples are cooked through, about 5 minutes, stirring occasionally.

3. Remove the pot from the heat and let cool for a few minutes. Pour the mixture into a blender and add the remaining 2 tablespoons of vinegar, thyme, lemon juice, and a pinch of salt. Blend on high until smooth.

4. Slowly pour in the oil while bending on low until the dressing is emulsified. Taste and season with salt and a splash or two more of vinegar, if so desired. Store dressing in an airtight container in the fridge for up to a month. This dressing will go well with tart apples, mixed greens, spinach, and salty cheese like feta.

For the Salad:

1. Toss the mixed greens, cranberries, and toasted pumpkin seeds together in a salad bowl. Drizzle with caramelized apple vinaigrette and top with crumbled feta cheese, if so desired. Serve immediately.