Spinach Goat Cheese Salad

The crunch of candied pecans hitting a bowl of fresh spinach is a sound I never get tired of. I threw this salad together one Saturday afternoon when friends were coming over and I had exactly twenty minutes to look like I had my life together. The goat cheese crumbled perfectly, the cranberries added just enough sweetness, and suddenly I had a dish that looked like I'd planned it for days. Everyone asked for the recipe, and I realized sometimes the best meals are the ones you don't overthink.

I started making this salad during the week when I needed something that felt special but didn't require me to turn on the stove after a long day. My sister visited once and watched me toss it together in minutes, then declared it her new go to for potlucks. She texted me a photo every time she made it, each version slightly different with whatever nuts or fruit she had on hand. It became our little joke that this salad was my accidental signature dish, the one I never meant to be known for but somehow always get asked to bring.

Ingredients

• Baby spinach leaves (150 g): The tender, mild leaves are the perfect base because they don't wilt too quickly and have a slight sweetness that plays well with the tangy dressing.
• Goat cheese (100 g, crumbled): This creamy, tangy cheese adds richness without being too heavy, and crumbles beautifully over the greens for little pockets of flavor in every bite.
• Dried cranberries (60 g): They bring a chewy sweetness that cuts through the richness of the cheese and balances the acidity of the vinaigrette.
• Candied pecans (80 g, roughly chopped): The crunchy, caramelized coating on these nuts adds texture and a hint of sweetness that makes every forkful interesting.
• Extra virgin olive oil (3 tbsp): A good quality oil makes all the difference in the dressing, adding a smooth, fruity base that carries the other flavors.
• Balsamic vinegar (1½ tbsp): The dark, slightly sweet acidity ties everything together and gives the salad that classic tangy backbone.
• Dijon mustard (1 tsp): This helps emulsify the dressing and adds a subtle sharpness that keeps the vinaigrette from being one note.
• Honey (1 tsp): Just a touch softens the vinegar's edge and brings out the natural sweetness in the cranberries and pecans.
• Salt and freshly ground black pepper: Essential for bringing all the flavors into focus and making sure nothing tastes flat.

Instructions

Whisk the vinaigrette:

In a small bowl, combine the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper, whisking briskly until the mixture thickens slightly and looks smooth. This emulsification is what keeps the dressing from separating and ensures every leaf gets evenly coated.

Dress the spinach:

Place the spinach in a large salad bowl and drizzle half of the vinaigrette over it, then toss gently with your hands or tongs so the leaves glisten but aren't drowning. You want just enough to lightly coat each leaf without making them soggy.

Add the toppings:

Scatter the crumbled goat cheese, dried cranberries, and chopped candied pecans evenly over the dressed spinach. This layering gives you a little bit of everything in each serving.

Finish and toss:

Drizzle the remaining vinaigrette over the top and give everything one more gentle toss to distribute the ingredients. Be careful not to overmix or the goat cheese will start to break down too much.

Serve immediately:

Transfer to individual plates or serve family style from the bowl, adding a few extra pecans or cranberries on top if you want it to look extra pretty. This salad is best enjoyed right away while the nuts are still crunchy.

Pin It

One evening, I made this salad for a small dinner party and plated it in shallow white bowls with the cheese and nuts piled high in the center. My friend took one bite and paused, fork in the air, and said it tasted like something you'd get at a restaurant with cloth napkins. I didn't tell her it took me less time to make than it did to open a bottle of wine. Sometimes the best compliment is when simple food makes people feel cared for.

How to Store and Prep Ahead

I learned the hard way that you can't toss this salad and let it sit, or you'll end up with a sad, soggy pile of greens. Instead, I prep everything separately: wash and dry the spinach, crumble the goat cheese, portion out the cranberries and pecans, and whisk the vinaigrette. Store each component in its own container in the fridge, and when it's time to eat, you can assemble the salad in under two minutes. The vinaigrette keeps for up to a week in a jar, and the spinach stays crisp for a few days if you dry it well and store it in a container lined with paper towels.

Substitutions and Variations

This salad is forgiving and loves a little improvisation depending on what's in your pantry. I've swapped the pecans for walnuts or sliced almonds when that's what I had, and both worked beautifully. If goat cheese isn't your thing, crumbled feta or even shaved Parmesan can step in, though the flavor will shift slightly. For a vegan version, use a plant based cheese and swap the honey for maple syrup in the dressing. I've also added sliced pears or apple chunks when I wanted extra freshness, and once I threw in some thinly sliced red onion for a sharper bite.

Serving Suggestions

This salad shines as a starter before a heavier main course, but I've also eaten it as a full lunch with a slice of crusty bread on the side. It pairs wonderfully with grilled chicken or salmon if you want to add protein directly to the bowl. For drinks, a crisp Sauvignon Blanc or a light Pinot Noir complements the tangy and sweet flavors without overpowering them.

• Serve it in individual bowls for a plated dinner or family style in a large wooden bowl for a casual gathering.
• Add a sprinkle of flaky sea salt on top just before serving for an extra touch of elegance.
• Double the vinaigrette recipe and keep extra in the fridge for quick salads throughout the week.

Pin It

This salad has become my reliable answer to the question of what to bring when I want to contribute something fresh and vibrant without spending hours in the kitchen. It's proof that a handful of good ingredients and a little attention to balance can turn into something people remember long after the meal is over.

Recipe Questions & Answers

→ Can I prepare this ahead of time?

Yes, you can prepare the vinaigrette and chop ingredients several hours ahead. Assemble the salad just before serving to keep the spinach crisp and prevent sogginess.

→ What can I use instead of goat cheese?

Feta cheese, ricotta salata, or blue cheese work wonderfully. For a creamy option, try burrata or fresh mozzarella. Vegan cheese alternatives are also suitable.

→ How do I make candied pecans at home?

Toss pecan halves with a mixture of melted butter, brown sugar, cinnamon, and sea salt. Spread on a baking sheet and roast at 350°F for 10-12 minutes, stirring halfway through. Cool completely before adding to salad.

→ Is this salad gluten-free?

Yes, this salad is naturally gluten-free. All ingredients are free from gluten, making it safe for those with celiac disease or gluten sensitivity. Always verify labels on packaged items like vinegar and mustard.

→ What wines pair best with this salad?

A crisp Sauvignon Blanc complements the tangy vinaigrette beautifully. Light Pinot Noir or Albariño also work well. For non-alcoholic options, try sparkling water with lemon or herbal iced tea.

→ Can I add protein to make this heartier?

Absolutely. Grilled chicken breast, roasted chickpeas, crispy tofu, or candied walnuts enhance the protein content. A poached egg or feta crumbles also add satisfying substance.