Add the coconut sugar, water, salt and cinnamon to a saute pan and bring to a low boil.
Add the pecans and cook for 5-10 minutes, or until the pecans are well coated and no extra liquid remains.
Remove from the pan and set aside.
Use a mandolin or knife to thinly slice the onion and apples.
Add the arugula to a large bowl with the apples, onion, dried cranberries and pecans.
Whisk together all of the dressing ingredients in a small bowl or container.
Pour the dressing over the salad when you are ready to serve.