Preheat barbecue to high and lightly oil grill. Whisk dressing with mustard and maple syrup. Toss 2 tbsp (30 mL) dressing mixture with apple pieces. Grill apples, turning once, until well marked but still firm, 2 to 3 min. Cool until easy to handle and chop into bite-size pieces.
Toss coleslaw blend with apples, remaining dressing, green onions, pecans, salt and pepper. Let stand for at least 15 min. before serving. Extra salad can be reserved, tightly covered, in refrigerator up to 3 days.