Rinse the baby spinach thoroughly in cold water and dry well using a salad spinner or clean kitchen towel. Place the dried spinach in a medium mixing bowl.

Add mix-ins

Scatter the dried cranberries over the spinach. Crumble the goat cheese into small pieces with your fingers or a fork and sprinkle evenly atop the leaves. Add the candied pecans and, if using, the thinly sliced red onion.

Balsamic Vinaigrette

In a small jar or bowl, combine the balsamic vinegar, Dijon mustard, honey, salt and freshly ground black pepper. Whisk or shake to dissolve the salt and honey. While whisking, slowly drizzle in the extra-virgin olive oil until the dressing emulsifies into a glossy vinaigrette. Taste and adjust seasoning—add more honey for sweetness or a pinch more salt if needed.

Just before serving, pour about half of the vinaigrette (approximately 1.5 tablespoons) over the spinach mixture. Gently toss the salad with tongs until leaves are evenly coated. Add more dressing to taste, but avoid overdressing to keep the spinach crisp.