Toast the walnuts: Add walnuts to a dry skillet over medium heat. Stir for 4–5 minutes until fragrant and lightly browned. Transfer to a plate to cool so they stay crisp.

Make the dressing: In a small bowl or jar, whisk together olive oil, lemon juice, Dijon, and maple syrup. Season with salt and pepper. Taste and adjust: add more lemon for brightness, more maple for sweetness, or a pinch of salt if it feels flat.

Prep the pears: Slice the pears into thin wedges. If you like, toss them with a splash of lemon juice to prevent browning and add a little zing.

Slice the onion: Cut red onion into very thin slices. If the bite is too sharp for you, soak the slices in cold water for 5–10 minutes, then drain and pat dry.

Assemble the greens: Add greens to a large bowl. Drizzle with a few spoonfuls of dressing and toss gently to coat. You want the leaves glossy, not drenched.

Add the toppings: Scatter pears, toasted walnuts, onion, and cranberries or pomegranate over the greens. Crumble goat cheese evenly across the top. Add herbs if using.

Finish and serve: Spoon over a little more dressing and give everything a gentle toss. Grind a bit of black pepper on top and serve right away.