In a small non-stick skillet over medium-low heat, melt 1 teaspoon butter with maple syrup, brown sugar, cinnamon, and sea salt until bubbling and fragrant. Add the pecan halves and stir constantly for 3 to 4 minutes until the caramel thickens and thoroughly coats every nut.

Immediately spread the glazed pecans onto a sheet of parchment paper, separating them with a fork. As they cool for 5 minutes, they become shatteringly crisp and candy-glazed.

In a glass mason jar, combine extra virgin olive oil, raw apple cider vinegar, maple syrup, Dijon mustard, minced garlic, sea salt, and black pepper. Tightly seal the lid and shake vigorously for 30 seconds until completely emulsified into a thick, velvety golden vinaigrette.

In a large wooden salad bowl, add the mixed autumn greens (spinach and arugula). Scatter the shaved red onion, dried cranberries, and half of the cooled candied pecans.

Drizzle about half of the shaken vinaigrette over the salad. Use clean hands or salad servers to gently toss the greens until every leaf is lightly glistening without bruising.

Arrange the sliced Honeycrisp apples in decorative fans over the top. Scatter the remaining candied pecans and crumbled goat cheese over everything. Grind a touch of fresh black pepper on top and serve immediately with the remaining dressing on the side!