Heat a small skillet over medium heat. Add the pecans and toast, stirring frequently, until fragrant and a shade darker, about 3–5 minutes. Watch them closely; they can go from toasted to burnt quickly. Remove from heat and let cool.

Wash and thinly slice the apples right before assembling to keep them crisp. If you like, toss the slices with a teaspoon of lemon juice to prevent browning.

In a small jar or bowl, combine apple cider vinegar, Dijon mustard, and honey. Whisk until smooth. Slowly drizzle in the olive oil while whisking, or close the jar and shake vigorously. Season with salt and pepper. Taste and adjust—more honey for sweetness, more vinegar for tang. Add poppy seeds or a pinch of cinnamon if using.

In a large bowl, toss the mixed greens with half the dressing to coat lightly. Add sliced apples, toasted pecans, dried cranberries, and red onion. Crumble goat cheese over the top and drizzle remaining dressing if needed. Give one gentle toss or leave layered for a prettier presentation.

Plate immediately so the greens stay crisp, or keep the dressing separate and toss just before serving if you plan to sit out the salad for a while.