Preheat your oven to 350°F (175°C). Spread sliced almonds evenly on a rimmed baking sheet, ensuring they lie flat for even toasting. Roast them for 8-10 minutes, stirring once halfway through. Watch closely after 8 minutes until they turn golden brown and fragrant. Once ready, remove from the oven and let them cool completely.

In a large mixing bowl, add a generous amount of baby spinach as the base for your salad. Chop the Fuyu persimmon into bite-sized pieces, add them along with dried cranberries and crumbled feta cheese. Finally, toss in the cooled, toasted almonds, mixing gently to avoid bruising the spinach or breaking the feta.

In a small mason jar, pour in freshly squeezed orange juice, apple cider vinegar, maple syrup, Dijon mustard, and a drizzle of extra virgin olive oil. Season with salt and pepper to taste. Seal the jar tightly and shake vigorously for about 30 seconds until all dressing ingredients are well integrated.

Carefully drizzle the creamy maple vinaigrette over the combined salad. Using tongs or two forks, gently toss everything together to ensure each component is coated. Serve immediately in a colorful bowl to showcase the vibrant colors.