In an 8- to 10-inch frying pan over medium heat, stir or shake pine nuts until pale gold, 3 to 5 minutes. Remove from heat and stir in dried cranberries.
In a large bowl, mix vinegar, oil, vanilla, and nutmeg.
Add salad mix and pine nut-cranberry mixture to bowl. Lift with two spoons to mix with dressing. Add salt and pepper to taste.