Spinach Goat Cheese Salad

My neighbor brought over a version of this salad after a long Saturday spent helping her repaint her kitchen, and I was too tired to care what was in it until the first bite. The creamy goat cheese against the sweet cranberries woke me right up. I asked for the recipe on the spot, scribbling it on the back of a paint swatch card. Now it's the salad I make when I want something that feels fancy but comes together faster than ordering takeout.

I made this for a spring dinner party where half the guests arrived early and caught me still in my apron. They ended up hanging around the kitchen island while I assembled it, sneaking candied pecans and asking questions. By the time we sat down, everyone already knew what was in it, but they still raved about it like it was a surprise. That's when I realized a good salad doesn't need mystery, just balance.

Ingredients

• Baby spinach leaves (150 g): The tender leaves don't need chopping and they coat beautifully with dressing without wilting too fast, just make sure they're completely dry or the vinaigrette will slide right off.
• Goat cheese (100 g): Crumbled goat cheese adds that tangy creaminess that balances the sweetness, and it doesn't clump like feta sometimes does.
• Dried cranberries (60 g): These little bursts of sweetness cut through the richness and add a pop of color that makes the salad feel festive.
• Candied pecans (80 g): The crunchy, caramelized coating on the pecans is what makes this salad feel special, and chopping them roughly ensures you get some in every forkful.
• Extra virgin olive oil (3 tbsp): Use a fruity, quality oil here since it's the base of your dressing and you'll taste it clearly.
• Balsamic vinegar (1½ tbsp): The acidity brightens everything and the slight sweetness of good balsamic ties the cranberries and pecans together.
• Dijon mustard (1 tsp): This is the secret emulsifier that keeps your dressing from separating, plus it adds a subtle sharpness.
• Honey (1 tsp): Just enough sweetness to round out the vinegar's tang without making the dressing sugary.
• Salt and black pepper: Season to taste, but don't skip the pepper, it adds a gentle heat that wakes up the whole bowl.

Instructions

Whisk the vinaigrette:

In a small bowl, combine the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper, whisking briskly until the mixture looks smooth and slightly thickened. You'll know it's ready when it clings to the whisk instead of dripping off in separated streams.

Dress the spinach:

Place the spinach in a large salad bowl and drizzle half the vinaigrette over it, then toss gently with your hands or tongs until every leaf glistens. This first coating is key so the spinach doesn't taste naked under all the toppings.

Add the toppings:

Scatter the crumbled goat cheese, dried cranberries, and candied pecans over the dressed spinach, distributing them evenly so each serving gets a bit of everything. Don't toss yet, just let them sit on top looking pretty for a moment.

Final toss and serve:

Drizzle the remaining vinaigrette over the salad and toss lightly, just enough to mix the toppings in without breaking up the goat cheese too much. Serve immediately while the pecans are still crunchy and the spinach is still perky.

Pin It

I brought this salad to a potluck once and watched a friend who claimed to hate goat cheese go back for seconds without realizing what she was eating. When I told her later, she laughed and admitted maybe she just hated the idea of it. Sometimes a dish changes minds quietly, one forkful at a time, without any convincing needed.

Choosing Your Greens

Baby spinach is my go to because the leaves are tender and sweet, but I've swapped in a spring mix when that's what I had on hand and it worked beautifully. Arugula adds a peppery bite if you want more personality, though it can be assertive against the goat cheese. Just avoid anything too sturdy like kale unless you massage it first, or you'll be chewing through dinner instead of enjoying it.

Making It a Meal

If you want to turn this into something more filling, add sliced grilled chicken, roasted chickpeas, or even warm quinoa tossed in while it's still slightly warm. I've also thrown in thin slices of red onion for sharpness and diced avocado for richness, though that makes it more of a composed salad than a simple toss. The base is flexible enough to handle whatever direction you want to take it, whether that's lunch at your desk or a plated starter for guests.

Storage and Leftovers

This salad doesn't keep well once dressed, so if you're meal prepping, store the components separately in containers and assemble individual portions as you need them. The vinaigrette will last a week in the fridge and actually improves as the flavors meld. I keep a jar of it ready to go and use it on roasted vegetables, grain bowls, or just a quick handful of greens when I need something green on my plate.

• Store undressed spinach in a sealed container with a paper towel to absorb moisture.
• Keep candied pecans in an airtight container at room temperature so they stay crunchy.
• Vinaigrette can be made up to a week ahead and stored in a jar, just shake it well before using.

Pin It

This salad has become my answer to whenever I need something that feels thoughtful but doesn't demand much from me. It's proof that a handful of good ingredients and a decent dressing can turn into something people remember long after the bowl is empty.

Recipe FAQs

→ Can I make the vinaigrette ahead of time?

Yes, the balsamic vinaigrette can be prepared up to 3 days in advance. Store it in an airtight container in the refrigerator. Give it a good shake or whisk before using, as the ingredients may separate slightly.

→ How do I keep the spinach from wilting?

Make sure your spinach is completely dry before tossing. Wash and pat dry thoroughly, or use a salad spinner. Add the vinaigrette just before serving to prevent the leaves from becoming soggy.

→ What can I substitute for goat cheese?

Feta cheese, ricotta salata, or blue cheese work well as alternatives. For a vegan option, use vegan cheese crumbles or nutritional yeast. Each will give a slightly different flavor profile to your salad.

→ Are the candied pecans store-bought or homemade?

The salad works with either store-bought or homemade candied pecans. For homemade, toss pecans with honey, brown sugar, and cinnamon, then toast at 350°F for 8-10 minutes. This takes about 15 minutes total.

→ Can I add protein to make this a main course?

Absolutely! Grilled chicken, roasted chickpeas, or crispy tofu transform this into a hearty main course. Top with 4-6 ounces of your protein choice per serving for a complete meal.

→ What wine pairs well with this salad?

A crisp Sauvignon Blanc or light Pinot Noir complement this salad beautifully. The acidity in these wines enhances the tangy vinaigrette and balances the creaminess of the goat cheese.