In a large mixing bowl, add 4 cups of fresh baby spinach, ensuring it’s clean and dry. Slice one Granny Smith apple and one Gala apple into thin wedges for easy eating, balancing tartness and sweetness.

Toss the spinach with the apple slices, then sprinkle in ½ cup of dried cranberries and ½ cup of chopped cashew nuts for a delightful crunch and pop of color.

In a mason jar or small bowl, combine ½ cup of mayonnaise, ¼ cup of balsamic vinegar, 1 tablespoon of Dijon mustard, the juice of one lemon, and 2 tablespoons of honey. Seal the jar and shake vigorously until the mixture is fully emulsified, creamy, and smooth.

Just before serving, drizzle the creamy balsamic vinaigrette over the prepared salad, and gently toss the ingredients together, ensuring that the spinach is coated evenly without bruising it. Serve immediately on a large platter.