Whisk the lemon juice, honey, Dijon, salt, and pepper in a small bowl. Slowly drizzle in the olive oil while whisking until thick and bright, about 30 seconds.

Toast the pecans in a dry skillet over medium heat, stirring often, until fragrant and edges darken, 3 to 4 minutes. Transfer to a plate to cool.

In a large bowl, toss the spring mix and cooled pecans with half the dressing until coated.

Transfer to a platter, top with cranberries and goat cheese, drizzle with remaining dressing, and serve right away.