Rinse the baby spinach thoroughly and spin or pat dry. Rinse the blueberries and drain well. Thinly slice the red onion and, if using, slice the cucumber into half-moons. Tear the mint leaves into small pieces.

Toast pecans

Place the pecans in a dry skillet over medium heat. Toast, stirring frequently, for 3–5 minutes until fragrant and lightly browned. Watch closely to avoid burning. Remove from heat and roughly chop once slightly cooled.

Assemble salad

In a large bowl, combine the baby spinach, blueberries, sliced red onion, and cucumber (if using). Add the toasted pecans and crumbled goat cheese. Sprinkle torn mint over the top if using.

Dressing

Make dressing: In a small bowl or jar, whisk together the white wine vinegar, honey, Dijon mustard, and fresh lemon juice until smooth. Slowly whisk in the olive oil until emulsified. Season with salt and freshly ground black pepper. Taste and adjust sweetness or acidity as desired (add more honey or vinegar).

Dress and toss: Right before serving, drizzle about two-thirds of the dressing over the salad and gently toss to coat all ingredients. Add more dressing if needed to taste. Serve immediately, passing extra dressing at the table.