Add chopped pecans, sugar and cinnamon to a nonstick skillet over medium-high heat. Cook, stirring continuously, until sugar is melted and pecans are evenly coated. Remove from heat and spread pecans on wax paper or foil in an even layer; let cool completely.

Add all salad ingredients to a large serving bowl and toss to combine.

In a small bowl, whisk together dressing ingredients; set aside.

Toss salad in dressing and top with candied walnuts right before serving.