Method

• Toast the almonds: Heat a dry skillet over medium heat, adding the almonds. Stir frequently for about 4-6 minutes until they're fragrant and lightly golden. Transfer to a plate to cool slightly, then chop into bite-sized pieces.
• Prepare the vegetables: Thinly slice the red onion and place it in a small bowl with a pinch of salt. Pat the drained mandarin oranges dry with paper towels. Crumble the goat cheese into bite-sized pieces and measure out the dried cranberries.
• Mix the dressing: In a small bowl or jar, whisk together the Dijon mustard, honey, and balsamic vinegar until well combined. Slowly drizzle in the olive oil while whisking continuously. Adjust the seasoning with salt and pepper to taste.
• Assemble the salad: Place the baby spinach in a large bowl. Add the toasted almonds, prepared red onion, mandarin oranges, goat cheese, and dried cranberries. Drizzle the dressing over the salad and toss gently to coat. Serve immediately.