Wash the romaine lettuce and pat it dry. Chop it into bite-sized pieces and place in a mixing bowl.

Slice the strawberries and set aside. Chop the pecans and cranberries if using.

In the mixing bowl, fold in the sliced strawberries, chopped pecans, dried cranberries, and crumbled feta cheese.

Toss gently to combine the ingredients without bruising the strawberries.

In a food processor or jar, combine olive oil, lemon juice, lemon zest, Dijon mustard, maple syrup, and a pinch of salt and pepper. Blend until smooth.

Just before serving, drizzle the dressing over the salad and toss lightly to coat the ingredients.

Transfer the salad to a platter or individual bowls and serve immediately.