Spinach Goat Cheese Salad (Printable Version)

Fresh spinach, creamy goat cheese, dried cranberries, and candied pecans tossed in a tangy balsamic vinaigrette.

# What You'll Need:

→ Salad

01 - 5 oz baby spinach leaves, washed and dried
02 - 3.5 oz goat cheese, crumbled
03 - ½ cup dried cranberries
04 - ¾ cup candied pecans, roughly chopped

→ Balsamic Vinaigrette

05 - 3 tablespoons extra-virgin olive oil
06 - 1½ 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 - Transfer to serving plates immediately, garnished with extra pecans or cranberries if desired.

# Expert Advice:

01 -
  • It tastes impressive but takes less time than deciding what to watch on Netflix.
  • The balance of sweet, tangy, and creamy hits every craving at once without feeling heavy.
  • You can prep the vinaigrette days ahead and toss everything together right before serving.
  • It works as a side dish or a full meal if you're pretending to eat light.
02 -
  • Always dress the spinach first before adding toppings, or the goat cheese will get slimy and the pecans will lose their crunch.
  • Make the vinaigrette ahead and let it sit at room temperature for 10 minutes before using so the flavors meld together.
  • If your pecans aren't candied, toast them in a dry skillet with a pinch of sugar for two minutes to get that sweet crunch.
03 -
  • Taste your vinaigrette before adding it to the salad and adjust the honey or vinegar to match your preference, some balsamic is sweeter than others.
  • Toss the salad with your hands instead of tongs for more control and a gentler touch that keeps the goat cheese intact.
  • Add the goat cheese last if you want it to stay in bigger chunks, or toss it in early if you prefer it more evenly distributed and slightly melted.
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