Spinach Goat Cheese Salad (Printable Version)

Tender spinach, creamy goat cheese, sweet cranberries, and candied pecans with tangy balsamic vinaigrette. Light, elegant, and ready in 20 minutes.

# What You'll Need:

→ Salad

01 - 5 oz baby spinach leaves, washed and dried
02 - 3.5 oz goat cheese, crumbled
03 - 1/2 cup dried cranberries
04 - 3/4 cup candied pecans, roughly chopped

→ Balsamic Vinaigrette

05 - 3 tablespoons extra-virgin olive oil
06 - 1.5 tablespoons balsamic vinegar
07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon honey
09 - Salt and freshly ground black pepper to taste

# Directions:

01 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified. Set aside.
02 - In a large salad bowl, add the spinach leaves. Drizzle with half of the vinaigrette and toss gently to coat.
03 - Add the crumbled goat cheese, dried cranberries, and candied pecans to the salad.
04 - Drizzle over the remaining vinaigrette and toss lightly to combine.
05 - Serve immediately, garnished with extra pecans or cranberries if desired.

# Expert Tips:

01 -
  • It feels fancy but comes together faster than ordering takeout, which means you can impress guests without breaking a sweat.
  • Every bite has contrast: creamy, crunchy, tangy, sweet, and that keeps your fork coming back for more.
  • You can prep the components ahead and toss it together at the last second, making it perfect for busy weeknights or spontaneous gatherings.
02 -
  • Dry your spinach thoroughly after washing or the vinaigrette will slide right off and pool at the bottom of the bowl, leaving you with soggy greens and a puddle of dressing.
  • Add the goat cheese just before serving because if it sits too long with the vinegar, it starts to dissolve and lose its creamy texture.
  • Taste your vinaigrette before you dress the salad because balsamic vinegars vary wildly in sweetness and acidity, and you might need to adjust the honey or vinegar to get it just right.
03 -
  • Let your goat cheese come to room temperature for a few minutes before crumbling so it breaks apart into soft, creamy chunks instead of hard little pebbles.
  • If your balsamic vinegar is too sharp, add an extra half teaspoon of honey to the dressing and it will smooth everything out beautifully.
  • Toss the salad with your hands instead of tongs for better control and a gentler touch that keeps the spinach from bruising.
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