Whisk orange juice, vinegar, mustard, honey and oil in a small bowl until well combined.
Add dried cranberries. Season to taste with salt and pepper.
Just before serving, place spinach leaves, red onion, walnuts and half of the goat cheese in large bowl; toss with dressing to evenly coat.
Add the crumbled goat cheese and pear slices on top of the salad.
Divide salad between 6 plates, being sure to evenly distribute the cranberries. Serve immediately.