Spinach Goat Cheese Salad

I threw this salad together on a Sunday afternoon when unexpected guests showed up, and it turned into the dish everyone asked about. The crunch of candied pecans against creamy goat cheese felt like a small triumph. Sometimes the best recipes are the ones that come together in moments of mild panic. There's something about the way balsamic clings to fresh spinach that makes even a simple salad feel intentional. It's become my go-to whenever I want to look more put-together than I actually am.

The first time I made this for a dinner party, I watched someone take a bite and pause mid-conversation. That little moment of surprise when flavors come together exactly right is why I keep making it. My friend asked if I'd catered it, which I took as the highest compliment. I've since learned that goat cheese and cranberries have that effect on people. It's the kind of salad that makes you feel like you know what you're doing in the kitchen, even if you're winging it.

Ingredients

• Baby spinach leaves (150 g): The tender leaves hold dressing without wilting instantly, and they have a mild flavor that doesn't fight with the toppings.
• Goat cheese (100 g): Crumbled goat cheese adds a creamy tang that balances the sweetness of cranberries, and it melts slightly when it hits warm vinaigrette.
• Dried cranberries (60 g): These bring little bursts of sweetness and chew, cutting through the richness of cheese and nuts perfectly.
• Candied pecans (80 g): The sugary crunch is what makes this salad addictive, and roughly chopping them spreads that sweetness throughout every bite.
• Extra-virgin olive oil (3 tbsp): Use a fruity olive oil if you have it, the flavor really shines through in a simple vinaigrette like this.
• Balsamic vinegar (1½ tbsp): The tangy sweetness ties everything together, and good balsamic makes a noticeable difference here.
• Dijon mustard (1 tsp): This is the secret emulsifier that keeps your dressing from separating, plus it adds a subtle kick.
• Honey (1 tsp): Just enough to round out the acidity without making the dressing cloying or too sweet.
• Salt and black pepper: Season to taste, but don't skip the pepper, it adds a warmth that complements the balsamic beautifully.

Instructions

Whisk the vinaigrette:

In a small bowl, combine olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper, whisking vigorously until the mixture thickens slightly and looks smooth. This should take about 30 seconds, and you'll notice it goes from separated to creamy.

Dress the spinach:

Place the spinach in a large salad bowl and drizzle half the vinaigrette over it, tossing gently with your hands or tongs to coat each leaf evenly. The greens should glisten but not be drowning in dressing.

Add the toppings:

Scatter the crumbled goat cheese, dried cranberries, and candied pecans over the dressed spinach, distributing them so every serving gets a good mix. Don't toss yet, just let them sit on top for a moment.

Finish and toss:

Drizzle the remaining vinaigrette over everything and toss lightly to combine, being careful not to break up the goat cheese too much. You want creamy chunks, not a cheesy mush.

Serve immediately:

Transfer to individual plates or serve family-style from the bowl, adding a few extra pecans or cranberries on top if you're feeling fancy. This salad is best eaten right away while the pecans are still crunchy.

Save

I remember bringing this to a potluck where everyone else made casseroles and heavy pastas. My salad disappeared first, and I felt a little smug about it. Someone told me it tasted like something from a fancy restaurant, which made me laugh because I'd made it in about ten minutes. It's funny how a handful of good ingredients can make you look like you tried harder than you did. That's the magic of this salad, it punches way above its effort level.

Swapping Ingredients

If you don't have pecans, walnuts or sliced almonds work just as well, though walnuts have a slightly more bitter edge. I've also used crumbled feta when I couldn't find goat cheese, and while it's saltier, it still delivers that creamy contrast. For a vegan version, swap in a cashew-based cheese and use maple syrup instead of honey in the dressing. The salad holds up beautifully to these changes, so don't stress if you need to improvise. Fresh or dried fruit like sliced pears or apples can replace cranberries if you want something less sweet.

When to Serve This

This salad shines as a starter before roasted chicken or grilled fish, but it's hearty enough to eat as a light lunch on its own. I've served it at holiday dinners when everyone needs something bright and fresh between heavy dishes. It also works well at summer barbecues because it doesn't wilt in the heat like mayo-based sides. The mix of textures and flavors makes it versatile enough for both casual weeknight meals and fancier occasions. Pair it with a crisp Sauvignon Blanc or a light Pinot Noir if you're feeling celebratory.

Storing and Prepping Ahead

You can wash and dry the spinach up to a day ahead, storing it in the fridge wrapped in paper towels to keep it crisp. The vinaigrette keeps in a sealed jar for up to five days, just shake it well before using since it will separate. Don't assemble the salad until right before serving, or the pecans will get soggy and the spinach will wilt under the dressing. If you're meal prepping, pack the components separately and toss them together at the last minute.

• Store extra vinaigrette in a small jar and use it on roasted vegetables or grain bowls throughout the week.
• Keep candied pecans in an airtight container so they stay crunchy for up to two weeks.
• If the goat cheese is too crumbly, chill it for 10 minutes before breaking it up for cleaner pieces.

Save

This salad has earned a permanent spot in my rotation because it never fails to make me look like I know what I'm doing. It's proof that good food doesn't have to be complicated, just thoughtfully balanced.

Questions & Answers for Recipes

→ Can I prepare this salad ahead of time?

Yes, you can prepare the components in advance. Wash and dry the spinach, crumble the cheese, and make the vinaigrette up to 4 hours ahead. Assemble just before serving to keep the spinach crisp and prevent wilting.

→ What are good substitutes for goat cheese?

Feta cheese, ricotta salata, or blue cheese work wonderfully as alternatives. For a vegan option, use dairy-free cashew cheese or store-bought vegan cheese crumbles.

→ How do I make candied pecans from scratch?

Toast raw pecans at 350°F for 5 minutes. Toss with melted butter, brown sugar, cinnamon, and salt, then bake for another 10-12 minutes until golden. Cool on parchment paper before adding to your salad.

→ Is this salad suitable for gluten-free diets?

Yes, this salad is naturally gluten-free. However, always verify that your Dijon mustard is certified gluten-free, as some brands may contain trace amounts from processing.

→ What wine pairs best with this salad?

A crisp Sauvignon Blanc or light Pinot Noir complements the tangy vinaigrette and rich goat cheese beautifully. The acidity cuts through the creaminess and enhances the fruit notes from the cranberries.

→ Can I add protein to make this a full meal?

Absolutely. Grilled chicken breast, seared salmon, roasted chickpeas, or candied walnuts with hemp seeds enhance the nutritional profile. Add 3-4 ounces of protein per serving.