Whisk the Dressing: In a glass mason jar or measuring cup, combine the olive oil, apple cider vinegar, pure maple syrup, Dijon mustard, minced garlic, sea salt, and black pepper. Seal and shake vigorously until emulsified and creamy.

Chop the Greens & Apples: Wash and thoroughly dry the romaine lettuce using a salad spinner. Chop into bite-sized ribbons and place in a large wooden salad bowl along with the shredded purple cabbage. Core and dice the Honeycrisp apples into bite-sized chunks.

Combine Foundation: Scatter the sliced grilled chicken, diced apples, toasted pecans, and dried cranberries over the crisp greens.

Toss & Dress: Drizzle half of the maple apple cider vinaigrette evenly across the salad bowl. Using large wooden salad servers, gently toss the ingredients until every leaf is lightly coated in the golden dressing.

Garnish & Serve: Scatter the crumbled goat cheese evenly over the top just before serving so the crumbles stay intact and distinct. Serve immediately alongside crusty artisan sourdough bread.