Add the washed and dried spinach to a salad bowl and top with sliced apples, sliced red onion, cranberries, pepitas and goat cheese.
Add all of the vinaigrette ingredients to a small mason jar and give it a good shake. If not using immediately store it in the refrigerator.
Add about half of the dressing and toss gently to combine. Serve immediately with more salad dressing on the side.
To toast pepitas (pumpkin seeds), add them to a dry skillet over medium heat, stir occasionally for 4 to 5 minutes. They will start to pop as they toast. Keep an eye on them so they don't burn. Remove the pan from heat, pour the seeds into a bowl to let them cool. Don't allow them to cool in the hot pan because the residual heat may burn them.