1. Make the maple pecans: Heat a dry skillet over medium heat. Add pecan halves and toast for 3-4 minutes, stirring frequently, until fragrant.

2. Add 2 tablespoons maple syrup, melted coconut oil, ¼ teaspoon salt, and cinnamon to the pecans. Stir constantly for 2-3 minutes until pecans are glossy and coated.

3. Spread candied pecans on parchment paper to cool completely. They will crisp up as they cool. Set aside.

4. Make the maple vinaigrette: In a small bowl or mason jar, combine olive oil, apple cider vinegar, 1 tablespoon maple syrup, Dijon mustard, minced garlic, ¼ teaspoon salt, and ⅛ teaspoon black pepper.

5. Whisk vigorously or shake in sealed jar until dressing is emulsified and well combined. Set aside at room temperature.

6. Wash arugula thoroughly in cold water. Spin completely dry in a salad spinner or pat dry with paper towels. Moisture will make the salad soggy.

7. Thinly slice red onion. For milder flavor, soak slices in ice water for 10 minutes, then drain and pat dry.

8. Just before serving, core and thinly slice apples (about ⅛-inch thick). If not serving immediately, toss with 1 tablespoon lemon juice to prevent browning.

9. In a large serving bowl, add the dried arugula as your base.

10. Scatter apple slices evenly over the greens. Add sliced red onions throughout. Sprinkle dried cranberries over the salad.

11. Drizzle about two-thirds of the maple vinaigrette over the salad. Using clean hands or salad tongs, gently toss to coat every leaf without bruising the arugula.

12. Taste and add more dressing if needed. The greens should glisten but not be swimming in dressing.

13. Crumble goat cheese or feta over the dressed salad, allowing chunks to nestle between the greens and apples.

14. Break candied pecans into smaller pieces if desired and scatter generously over the top as the final addition.

15. Finish with a few grinds of fresh black pepper. Serve immediately for best texture and flavor.