Make the vinaigrette: using a mason jar or measuring cup, add olive oil, balsamic vinegar, honey, Dijon mustard, salt and pepper. Shake or whisk until until well combined and emulsified. Set in refrigerator until ready to serve.
Honey glazed walnuts: using a small skillet and over medium heat, melt butter, add walnuts and honey. Cook for 2-3 minutes, long enough for the honey to adhere to the walnuts and become glossy. Remove and allow to cool.
Toss salad: add mixed greens and/or spinach, sliced pears, red onion, avocado, glazed walnuts, dried cranberries into a large bowl. Drizzle evenly over the salad with vinaigrette then toss until well combined. Transfer to a serving plate and add goat cheese.
Serve and enjoy as a side salad or main dish!
