1. Make the candied pecans: Line a baking sheet with parchment paper. In a small skillet over medium heat, melt coconut oil. Add pecans, honey, cinnamon, and salt. Stir constantly for 3-4 minutes until pecans are glossy and fragrant. Spread on prepared baking sheet to cool completely, about 15 minutes.

2. Prepare the dressing: In a small bowl or mason jar, combine olive oil, apple cider vinegar, honey, Dijon mustard, minced garlic, salt, pepper, and lemon juice. Whisk vigorously or shake until emulsified and smooth. Set aside or refrigerate until ready to use.

3. Prep the red onion: Thinly slice the red onion and soak in ice water for 15-30 minutes to mellow the sharpness. Drain and pat completely dry before using.

4. Prepare the fruits: Remove seeds from pomegranate and store in a covered container. Slice pears thinly and toss with a little lemon juice to prevent browning.

5. Wash and dry greens: Thoroughly wash mixed greens and dry completely using a salad spinner or clean kitchen towels. Moisture will dilute the dressing.

6. Assemble the base: Place mixed greens in a large salad bowl. Scatter drained red onion slices over the greens.

7. Add fruits and toppings: Distribute sliced pears, pomegranate seeds, and dried cranberries evenly across the salad.

8. Add cheese and nuts: Crumble goat cheese over the top in irregular chunks. Scatter candied pecans across the entire salad.

9. Dress the salad: Right before serving, drizzle 2/3 of the dressing over the salad. Using salad tongs, gently toss from bottom up to ensure even coating without bruising greens.

10. Serve immediately: Taste and add more dressing if needed. Serve within 15 minutes of dressing for optimal freshness and crisp texture.