1. Wash and dry mixed greens in a salad spinner and place in a large bowl.

2. Core and thinly slice apples, then toss with a little lemon juice if desired to prevent browning.

3. Toast walnuts in a dry skillet over medium heat for 3 to 5 minutes until fragrant, then let cool.

4. In a small bowl or jar, whisk together olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper until emulsified.

5. Add apples, toasted walnuts, dried cranberries, and red onion to the greens.

6. Drizzle dressing over the salad and toss gently until all ingredients are evenly coated.

7. Sprinkle crumbled goat cheese on top just before serving to maintain its texture.

8. Serve immediately for best freshness and crunch.