Save Pin There was a dinner party where I needed something fresh between heavy courses, and I threw this salad together with what I had tucked in the fridge. The goat cheese was leftover from a cheese board, the pecans from a holiday tin, and the cranberries from my baking stash. Everyone scraped their plates clean and asked for the recipe, which made me laugh because it felt so effortless. Sometimes the best dishes are the ones you don't overthink.
I started making this when my friend visited and mentioned she was tired of boring salads. We sat at the kitchen counter, crumbling goat cheese with our fingers and sneaking candied pecans before they made it into the bowl. She said it tasted like something from a bistro, and I realized that good salads don't need to be complicated. They just need balance and a little bit of texture.
Ingredients
- Baby spinach leaves: Use the tender, small leaves for the best texture, they wilt less and taste sweeter than mature spinach.
- Goat cheese: Crumble it yourself from a log rather than buying pre-crumbled, it stays creamier and doesn't dry out.
- Dried cranberries: Look for ones that are plump and slightly soft, not hard or sugary, they should add sweetness without overwhelming.
- Candied pecans: You can buy them or make your own by toasting pecans with a little butter, sugar, and cinnamon until glossy.
- Extra-virgin olive oil: A fruity, smooth oil works best here, it carries the vinaigrette without being too sharp.
- Balsamic vinegar: Use a decent quality one, the cheap stuff can taste too acidic and thin.
- Dijon mustard: This helps emulsify the dressing and adds a gentle heat that balances the sweetness.
- Honey: Just a touch rounds out the vinegar and keeps the dressing from being too tart.
Instructions
- Make the vinaigrette:
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until it thickens slightly and looks smooth. Taste it and adjust the seasoning, it should be tangy but not harsh.
- Dress the spinach:
- Place the spinach in a large bowl and drizzle with half the vinaigrette, then toss gently with your hands or tongs so every leaf gets a light coating. Don't drown it, you want the greens to shine.
- Add the toppings:
- Scatter the crumbled goat cheese, cranberries, and candied pecans over the dressed spinach. Drizzle the remaining vinaigrette on top and toss lightly, keeping some goat cheese chunks intact for creaminess in every bite.
- Serve right away:
- Transfer to individual plates or a serving platter and finish with extra pecans or cranberries if you like. This salad is best eaten immediately while the spinach is crisp and the nuts are still crunchy.
Save Pin One spring afternoon, I packed this salad in a container for a picnic and kept the dressing separate in a little jar. We tossed it together under a tree, and the sweetness of the cranberries with the earthy goat cheese felt like the perfect match for the warm breeze. It became my go-to for outdoor meals because it travels well and always tastes bright.
How to Customize This Salad
You can swap the pecans for walnuts or almonds if that's what you have on hand, or skip the candying and just toast them with a little salt. Add sliced apples or pears for extra crunch and a juicy sweetness that pairs beautifully with the goat cheese. For a vegan version, use a plant-based cheese and replace the honey with maple syrup, it still tastes rich and balanced.
Pairing Suggestions
This salad pairs wonderfully with roasted chicken, grilled fish, or a warm soup like butternut squash or tomato bisque. If you're serving it as a starter, follow it with something heartier like pasta or a savory tart. For drinks, a crisp Sauvignon Blanc or a light Pinot Noir complements the tangy vinaigrette and creamy goat cheese perfectly.
Storage and Prep Ahead Tips
You can wash and dry the spinach a day ahead and store it in the fridge wrapped in paper towels to keep it crisp. The vinaigrette keeps in a sealed jar for up to a week, just shake it well before using. Assemble the salad only when you're ready to eat, but having the components prepped makes it a five-minute meal.
- Keep the goat cheese cold until you're ready to crumble it so it doesn't get too soft.
- Store candied pecans in an airtight container at room temperature to maintain their crunch.
- If you're bringing this to a potluck, pack everything separately and toss it on-site for the freshest result.
Save Pin This salad has become my reliable answer to the question of what to bring or what to make when I want something light but satisfying. It never fails to feel both nourishing and a little special.
Recipe FAQs
- → Can I make the vinaigrette ahead of time?
Yes, prepare the balsamic vinaigrette up to 2 days in advance and store it in an airtight container in the refrigerator. Whisk briefly before using to recombine.
- → How do I prevent the spinach from wilting?
Ensure spinach is thoroughly dried before tossing. Add the vinaigrette just before serving and toss gently to maintain the leaves' texture and crispness.
- → What are good substitutes for goat cheese?
Try feta cheese, ricotta, or crumbled blue cheese for similar tangy notes. For dairy-free options, use vegan cheese alternatives available at most grocery stores.
- → Can I add protein to make it a main course?
Absolutely. Top with grilled chicken breast, chickpeas, or tofu for extra protein. Warm proteins pair wonderfully with the cool, tangy flavors of the salad.
- → Is this salad suitable for meal prep?
Keep components separate in airtight containers for up to 3 days. Assemble just before serving to keep the spinach crisp and prevent sogginess.
- → What wine pairs well with this salad?
Crisp Sauvignon Blanc or light Pinot Noir complement the tangy vinaigrette beautifully. The acidity of these wines enhances the balsamic notes and goat cheese creaminess.