Combine ¼ cup of extra virgin olive oil, 2 tablespoons of Dijon mustard, 2 tablespoons of honey, and the juice of 1 lime in a mason jar or small bowl. Seal or whisk well and set aside.

In a large salad bowl, add 6 cups of washed and dried baby spinach leaves.

Add 1 cup of mandarin orange segments, ½ cup of dried cranberries, and 1 cup of pomegranate arils to the spinach. Toss gently.

Sprinkle ½ cup of toasted pecan halves and 4 ounces of crumbled goat cheese over the salad.

Drizzle the Honey-Mustard Lime Vinaigrette over the salad and toss gently to combine.

Transfer the salad to a serving platter or individual bowls and serve immediately.