Spinach Goat Cheese Salad

One Sunday afternoon, I tossed together what I thought would be a quick side salad and ended up with something that stole the show from the roasted chicken. The goat cheese melted slightly into the warm pecans, the cranberries added little bursts of sweetness, and suddenly everyone wanted the recipe. I've been making this spinach salad ever since, and it never fails to feel both effortless and impressive.

I brought this salad to a potluck once, skeptical that greens would compete with casseroles and pasta bakes. By the end of the night, my bowl was scraped clean and three people had texted asking for the vinaigrette recipe. It reminded me that simple food, done with good ingredients, always wins.

Ingredients

• Baby spinach leaves (150 g): Tender and mild, baby spinach wilts just slightly under the dressing without turning soggy, making it perfect for salads that need to hold up.
• Goat cheese (100 g): Creamy and tangy, goat cheese crumbles beautifully and adds richness without overwhelming the other flavors.
• Dried cranberries (60 g): They bring natural sweetness and a chewy texture that contrasts perfectly with the crisp greens.
• Candied pecans (80 g): The caramelized coating adds crunch and a hint of sweetness that makes every bite feel indulgent.
• Extra-virgin olive oil (3 tbsp): Use a good quality oil here, it's the base of your vinaigrette and you'll taste the difference.
• Balsamic vinegar (1½ tbsp): The acidity cuts through the richness and ties all the flavors together with a subtle tang.
• Dijon mustard (1 tsp): It helps emulsify the dressing and adds a gentle sharpness that balances the honey.
• Honey (1 tsp): Just enough sweetness to round out the vinegar without making the dressing cloying.
• Salt and black pepper: Essential for bringing out the natural flavors in every ingredient.

Instructions

Whisk the vinaigrette:

In a small bowl, combine olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper. Whisk briskly until the mixture looks glossy and emulsified, about 30 seconds.

Dress the spinach:

Place the spinach in a large salad bowl and drizzle with half the vinaigrette. Toss gently with your hands or tongs to coat each leaf lightly without bruising them.

Add the toppings:

Scatter the crumbled goat cheese, dried cranberries, and candied pecans over the dressed spinach. Drizzle the remaining vinaigrette on top.

Toss and serve:

Gently toss everything together so the toppings are evenly distributed. Serve immediately while the greens are still crisp and the pecans have their crunch.

Save

The first time I served this to guests, someone said it tasted like a fancy restaurant salad, and I realized that's exactly what good ingredients and a little care can do. It's the kind of dish that makes you feel proud without stressing you out in the kitchen.

Making It Your Own

I've swapped the pecans for walnuts when that's what I had on hand, and I've added sliced pears in the fall when they're perfectly ripe. Sometimes I toss in a handful of thinly sliced red onion for a sharper bite, or use feta instead of goat cheese if that's what's in the fridge. This salad is forgiving and welcomes whatever seasonal twist you want to give it.

Serving Suggestions

I love serving this alongside grilled chicken or salmon for an easy weeknight dinner, but it also works beautifully as a starter for something fancier like lamb chops or roasted turkey. A crisp white wine, especially Sauvignon Blanc, complements the tangy vinaigrette, while a light Pinot Noir plays nicely with the sweetness of the cranberries. It's versatile enough to fit into almost any meal plan.

Storage and Prep Tips

If you're planning to make this ahead, keep the components separate until just before serving. The vinaigrette can sit in the fridge for up to three days, and the spinach stays crisp if stored in a dry container lined with paper towels. Once dressed, this salad doesn't keep well, so it's best enjoyed fresh.

• Candied pecans can be made in advance and stored in an airtight container for up to a week.
• Crumble the goat cheese ahead of time and keep it chilled until you're ready to assemble.
• If serving for a crowd, double the vinaigrette recipe so everyone gets enough.

Save

This salad has become my go-to whenever I want something that feels light but satisfying, simple but special. I hope it brings the same easy joy to your table that it's brought to mine.

Recipe FAQs

→ Can I prepare this salad in advance?

Prepare components separately and store in the refrigerator. Combine the dressed spinach just before serving to prevent wilting. The vinaigrette keeps for up to 3 days.

→ What cheese alternatives work best?

Feta cheese offers similar tanginess, while ricotta salata provides a milder flavor. For vegan options, nutritional yeast or cashew cheese deliver comparable creaminess and depth.

→ How do I keep the spinach crisp?

Ensure spinach is thoroughly dried after washing. Dress only the portion you're serving immediately, and keep remaining vinaigrette separate until plating.

→ Can I use different nuts?

Absolutely. Walnuts, almonds, or pine nuts work wonderfully. Toast them lightly beforehand to enhance their flavor and crunch.

→ What wines pair well with this dish?

Crisp Sauvignon Blanc complements the tanginess perfectly. Light Pinot Noir or Pinot Grigio also pair beautifully with the salad's fresh, balanced flavors.