Toast pecans in a dry skillet over medium heat for 3-4 minutes until fragrant, then cool completely before adding to salad to maximize crunch and prevent them from softening in the dressing.

Use a salad spinner or pat baby spinach completely dry with paper towels before dressing to prevent dilution of the vinaigrette and ensure the dressing coats evenly.

Whisk the Dijon mustard with apple cider vinegar first, then slowly drizzle in olive oil while whisking constantly to create a stable emulsion that clings better to the greens.

Combine the dressed spinach with pecans and cranberries only moments before serving to keep the nuts crispy and prevent the spinach from becoming wilted or soggy.

Taste the vinaigrette and adjust the honey-to-vinegar ratio to your preference, as the dried cranberries already add sweetness—you may need less honey than the recipe suggests.