Wash and dry the romaine lettuce; chop it and place it in a large bowl. Core, slice, and toss apples in lemon water. Dice the red bell pepper and thinly slice the onion, adding them to the bowl.

Cook bacon in a medium skillet over medium heat until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate to absorb grease, then crumble into small pieces and add to the bowl.

Add dried cranberries, crumbled feta, and caramelized walnuts to the bowl, then gently toss with salad tongs to combine.

In a small bowl, whisk together olive oil, apple cider vinegar, honey, sugar, salt, pepper, and poppy seeds for the dressing.

Drizzle dressing over the salad and toss gently to coat evenly before serving.

Serve immediately, optionally garnishing with extra cranberries or fresh herbs that enhance presentation.