In a glass mason jar or small bowl, combine extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, kosher salt, and black pepper. Seal tightly and shake vigorously for 30 seconds until creamy and emulsified.

Wash and spin-dry mixed greens or baby spinach. Transfer into a wide wooden salad bowl.

Core and thinly slice the Honeycrisp apples into half-moons. Arrange gently over the bed of greens.

Scatter the candied pecans, crumbled goat cheese, dried cranberries, and roasted pepitas evenly across the salad.

Right before serving, drizzle the maple apple cider vinaigrette evenly over the top. Toss gently with salad tongs to coat every leaf without bruising the apples.

Serve immediately alongside warm artisan crusty bread or seasonal soups!