Step 1: Toast the Nuts Place your walnuts or pecans in a small, dry skillet over medium heat. Stir them frequently for about 3 to 5 minutes until they become fragrant and slightly golden. Remove them from the heat immediately and let them cool so they stay crunchy when added to the greens.
Step 2: Prepare the Dressing In a small jar or bowl, whisk together the extra virgin olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Continue whisking until the mixture is fully emulsified and smooth. You can also shake the ingredients in a sealed mason jar for a quick and easy way to blend them.
Step 3: Prepare the Salad Base In a large serving bowl, combine the fresh baby spinach and the thinly sliced red onions. If the onion flavor is too sharp for your preference, you can soak the slices in cold water for a few minutes and then pat them dry before adding them to the bowl.
Step 4: Add Toppings and Toss Add the dried cranberries and the cooled toasted nuts to the spinach mixture. Drizzle the dressing over the salad and toss gently to ensure every leaf is lightly coated. You want to do this gently to keep the spinach looking fresh and voluminous.
Step 5: Garnish and Serve Sprinkle the crumbled cheese over the top of the salad just before serving. This ensures the cheese stays in distinct crumbles rather than melting into the dressing. Serve immediately while the greens are crisp and the flavors are bright.
