Preheat oven to 350 degrees F. Prepare a sheet pan by lining it with parchment paper.
In a medium-sized mixing bowl, combine pecans, maple syrup, melted butter, cinnamon, and salt. Stir to coat evenly.
Spread the pecans out on the prepared sheet pan and toast them in the oven for 5 to 8 minutes, watching carefully so they do not burn. Remove from the oven and allow to cool.
Add olive oil and shallots to a saucepan over medium low heat. Cook for 1 minute, stirring occasionally so the shallots do not burn.
Add the cranberries, vinegar, maple syrup, and dijon. Stir to combine. Simmer for 5 minutes to rehydrate the cranberries and allow them to soak up some of the dressing.
Turn off the heat and stir in the lemon juice. Allow to cool slightly.
Wash and chop the romaine lettuce. Slice the apples and avocado.
In a large, shallow bowl combine romaine and arugula. Top with apple and avocado slices, followed by the toasted pecans and feta.
Drizzle the warm cranberry vinaigrette over top and serve immediately.