In a jar, combine olive oil, maple syrup, white wine vinegar, Dijon mustard, garlic powder, and a pinch of salt and pepper. Seal the jar tightly and shake vigorously until well-blended.

While the dressing is mingling, wash and dry the mixed baby greens. Core and thinly slice the Honeycrisp apples. Measure out the dried cranberries and chop the raw pecans. Crumble the gorgonzola cheese.

In a large salad bowl, first place the mixed greens as the foundation. Next, add the sliced apples, dried cranberries, chopped pecans, and crumbled gorgonzola. Gently toss the ingredients together until well-combined.

Give the jar of dressing one last vigorous shake. Drizzle the Maple Dijon dressing over the assembled salad. Toss again ensuring an even distribution of dressing.

Before serving, taste the salad and adjust the seasoning if necessary. Serve immediately on chilled plates or in bowls.