Start by combining the apple cider vinaigrette ingredients in a small mason jar or dressing shaker. Pour in the olive oil, apple cider vinegar, honey, Dijon mustard, minced garlic, a pinch of salt, and a twist of black pepper. Secure the lid tightly and shake the jar vigorously for 15–20 seconds. The dressing should become creamy and slightly thick as it emulsifies. Set aside while you prepare the salad.
Take two salad bowls and evenly divide the baby spinach between them. You can choose to leave the spinach whole or chop it roughly for easier bites. Slice the sweet apple thinly – it’s best to do this last to prevent browning. Thinly slice the red onion as well, keeping the slices delicate so their flavor doesn’t overpower.
Sprinkle the candied pecans, pomegranate seeds, gorgonzola crumbles, and pumpkin seeds over each salad. The contrast of textures – creamy, crunchy, juicy – is what makes this salad outstanding. Drizzle the prepared vinaigrette over each bowl, using as much or as little as you prefer. Serve immediately and enjoy the refreshing mix of flavors and colors.