Rinse the mixed salad greens under cold water and spin dry in a salad spinner or pat dry with clean kitchen towels. Place the dried greens in a large serving bowl.

Slice onion

Peel the red onion and cut into very thin half-moon slices. To reduce sharpness, soak the slices in cold water for 5 minutes, then drain and pat dry. Scatter the onion evenly over the greens.

Add fruits and granola

Evenly sprinkle the dried cranberries over the greens and red onion. Right before serving, scatter the granola across the top so it stays crunchy.

Crumble goat cheese

Crumble the goat cheese with your fingers or a fork into small pieces and distribute evenly over the salad.

Dressing

In a small bowl or jar, combine the apple cider vinegar, honey, Dijon mustard, salt, and black pepper. Whisk or shake to dissolve the honey and mustard into the vinegar. Gradually whisk in the extra-virgin olive oil in a steady stream until the dressing is emulsified and slightly thickened. Taste and adjust seasoning if needed.

Pour the dressing over the salad just before serving (start with about half and toss, then add more to taste). Gently toss the salad to coat the greens and distribute toppings without crushing the granola. Serve immediately.