Spinach Goat Cheese Salad

The smell of toasted pecans drifting through the kitchen on a Sunday afternoon is what hooked me on this salad. I was supposed to be making something complicated for a dinner party, but I got distracted by a bag of spinach wilting in the fridge and a log of goat cheese calling my name. Twenty minutes later, I had bowls of this jewel-toned salad lined up on the counter, and honestly, it stole the show from the main course. Sometimes the simplest things are the ones people remember.

I made this for my sister after she had her first baby, and she actually teared up a little. Not because it was fancy or life-changing, but because it was fresh and vibrant and required zero effort on her part. She ate it straight from the bowl while standing at the counter, and I knew then that this salad had earned a permanent spot in my rotation. It is the kind of dish that shows up when you need something nourishing without any fuss.

Ingredients

• Baby spinach leaves (150 g): The tender, mild base that does not need any chopping, just a quick rinse and a spin in the salad spinner to keep the dressing from sliding off.
• Goat cheese (100 g): Tangy and creamy, it crumbles beautifully and adds richness without feeling heavy, plus it pairs so well with fruit and nuts.
• Dried cranberries (60 g): Little bursts of sweetness that balance the sharpness of the vinegar and cheese, and they add a pop of color that makes the salad look alive.
• Candied pecans (80 g): The crunchy, caramelized surprise in every bite, and if you have never made your own, store-bought works perfectly fine here.
• Extra-virgin olive oil (3 tbsp): The backbone of the vinaigrette, so use one you actually like the taste of since it is front and center in every forkful.
• Balsamic vinegar (1½ tbsp): The tangy, slightly sweet punch that ties everything together, and a good quality bottle makes a noticeable difference.
• Dijon mustard (1 tsp): The secret emulsifier that keeps the dressing from separating, plus it adds a subtle bite that wakes up the whole bowl.
• Honey (1 tsp): Just enough sweetness to round out the acidity without making the dressing taste like dessert.
• Salt and black pepper: Season to your taste, but do not skip the pepper because it adds a little warmth that complements the goat cheese perfectly.

Instructions

Whisk the Vinaigrette:

In a small bowl, combine the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper, then whisk briskly until it looks glossy and thick. This takes maybe thirty seconds, and you will see it transform from separated to silky.

Dress the Spinach:

Pile the spinach into a large bowl, drizzle half the vinaigrette over the top, and toss gently with your hands or tongs until every leaf glistens. You want them lightly coated, not drowning, so they stay crisp and bright.

Add the Toppings:

Scatter the crumbled goat cheese, cranberries, and candied pecans over the dressed spinach, distributing them evenly so every serving gets a little bit of everything. Do not toss yet, just let them sit on top looking pretty for a moment.

Final Toss:

Drizzle the remaining vinaigrette over everything and give it one last gentle toss to marry the flavors without bruising the spinach. The goal is to coat, not crush.

Serve Immediately:

Transfer to individual plates or bowls and garnish with a few extra pecans or cranberries if you are feeling fancy. This salad does not hold well once dressed, so eat it right away while everything is fresh and crunchy.

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One summer evening, I served this salad on the back porch with a loaf of crusty bread and a bottle of cold white wine. We sat there for hours, refilling bowls and talking until the fireflies came out. Nobody wanted to leave the table, and I realized that sometimes the best meals are not about complexity, they are about creating a moment where people feel relaxed and cared for.

How to Make It Your Own

Swap the pecans for toasted walnuts or slivered almonds if that is what you have on hand, and try adding sliced fresh pears or crisp apple chunks for extra crunch and sweetness. I have also used blue cheese when I am feeling bold, and it works beautifully with the cranberries. If you want to make it heartier, toss in some grilled chicken or roasted chickpeas, and suddenly you have a full meal instead of a side.

Storing and Serving

This salad is best eaten fresh, but if you need to prep ahead, keep all the components separate in the fridge and assemble just before serving. The spinach can be washed and dried up to a day in advance, the vinaigrette keeps for a week in a sealed jar, and the toppings stay crunchy in airtight containers. Just shake the dressing before using because it will separate as it sits, and you will be back in business.

A Few Last Thoughts

If you are serving this for guests, consider plating it individually so everyone gets an equal share of the good stuff, especially the pecans and goat cheese. I learned this the hard way when one person scooped all the toppings and left everyone else with plain spinach. Another trick is to serve the extra vinaigrette on the side so people can add more if they like, because some folks love a heavily dressed salad and others prefer just a whisper of flavor.

• Toast your own pecans with a little butter and brown sugar for an even better candied coating.
• Use a mix of spinach and arugula if you want a peppery kick that stands up to the goat cheese.
• Serve this alongside roasted chicken, grilled salmon, or a simple pasta dish for a balanced meal.

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This salad has become my go-to whenever I need something that feels special without any stress. I hope it finds a place in your kitchen too, showing up on busy weeknights and lazy weekends alike.

Recipe FAQs

→ Can I make this salad ahead of time?

It's best to assemble and dress the salad just before serving to maintain crispness. However, you can prepare the vinaigrette and chop ingredients in advance, storing them separately until ready to combine.

→ What can I substitute for goat cheese?

Feta cheese, ricotta salata, or vegan cheese alternatives work well. For a creamier option, try fresh mozzarella or blue cheese for a more robust flavor profile.

→ How do I make the vinaigrette less tangy?

Reduce the balsamic vinegar to 1 tablespoon and add an extra ½ tablespoon of honey. Alternatively, increase the olive oil slightly to balance the acidity and create a mellower dressing.

→ Are there nut-free alternatives for candied pecans?

Absolutely. Try candied sunflower seeds, pumpkin seeds, or roasted chickpeas for a crunchy texture without tree nuts. Toasted croutons also add satisfying crunch.

→ What wines pair best with this salad?

Crisp white wines like Sauvignon Blanc, Pinot Grigio, or a light Riesling complement the salad beautifully. Light red wines such as Pinot Noir or Beaujolais also pair well if you prefer reds.

→ How can I make this salad more filling?

Add grilled chicken, roasted chickpeas, lentils, or quinoa to boost protein and make it heartier. Sliced hard-boiled eggs or crispy bacon bits also work well for a more substantial meal.