Prepare the vegetables: Start by gently washing and drying the baby spinach leaves to remove any grit. Slice the cherry tomatoes in halves and thinly slice the red onion. Set aside.

Assemble the salad base: In a large salad bowl, place the spinach leaves first, then scatter the cherry tomatoes and red onion slices evenly over the top. This layering helps the flavors mingle while keeping the leaves fresh and crisp.

Add the mozzarella: Drain the mozzarella balls and gently pat them dry with a paper towel if needed. Scatter them evenly across the salad. If using larger mozzarella pieces, cut them into bite-sized chunks for easier serving.

Prepare the dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, and honey until emulsified. Season with a pinch of salt and a few cracks of black pepper. Taste and adjust sweetness or acidity as needed to suit your preference.

Dress and toss the salad: Pour the dressing over the salad just before serving. Using salad tongs or two large spoons, gently toss the spinach, tomatoes, onions, and mozzarella together so that everything is lightly coated without bruising the leaves.

Add toppings and garnish: Sprinkle the toasted pine nuts or walnuts on top for crunch. Tear a few fresh basil leaves and scatter them over the salad for an aromatic, fresh finish. Serve immediately to enjoy the crisp textures and bright flavors.