Preheat oven to 400˚F. Line a sheet pan with foil. Set aside.
Combine dried cranberries and water in a microwave-safe bowl or cup. Cover with plastic wrap and microwave on high for 30 seconds. Remove from microwave and set aside.
For the roasted grapes, combine grapes, olive oil, balsamic vinegar and sugar on prepared sheet pan. Roast for 10-12 minutes or until shiny and glazed.
Arrange arugula on a large platter or salad bowl. Top with the apples, craisins, pomegranate arils, roasted grapes and goat cheese. Drizzle lightly with Maple Poppyseed Dressing. Scatter with the Candied Pumpkin Seeds.
Notes
Nutritional information for the salad does not include dressing or candied pumpkin seeds. See those values below in the individual recipes.