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Place 3 tablespoons extra-virgin olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, ½ teaspoon kosher salt, ¼ teaspoon ground cinnamon, and ¼ teaspoon black pepper in a jar or small bowl. Seal the jar and shake, or whisk until combined.
Place ½ cup coarsely chopped walnuts in a small skillet and cook over medium heat, stirring frequently, until fragrant and toasted, 3 to 4 minutes. Remove the skillet from the heat and let cool slightly.
Toss 5 cups mixed greens, ½ finely diced medium shallot, and half of the dressing together in a large, wide bowl. Top with 1 thinly sliced sweet-tart apple, ¼ cup dried cranberries, 2 tablespoons roasted salted pumpkin seeds, 2 ounces crumbled goat cheese, and the walnuts. Drizzle with the remaining dressing. This salad is best served immediately.