Add the cranberries, water, cinnamon, salt, and pure maple syrup to a saucepan and bring to a full boil. Cover, reduce heat to a gentle boil and cook until cranberries have softened considerably, about 10 to 12 minutes. Remove from heat and allow cranberries to cool.

Add the balsamic vinegar, olive oil, and cranberry mixture to a small blender and blend until completely smooth. Set aside until ready to use (NOTE: when stored in the refrigerator, the vinaigrette will thicken considerably. Add more water to reach desired consistency, or leave thick and toss well into salads).

Preheat the oven to 400 degrees F and spread the pecans in a single layer on a baking sheet. Bake for 5 to 8 minutes, or until slightly browned and crispy. Transfer to a cutting board and chop once cool enough to handle.

Add all of the ingredients for the salad to a large serving bowl. Toss in desired amount of cranberry vinaigrette and serve!