Save to Pinterest The smell of toasted pecans was already drifting through the kitchen when my neighbor knocked on the door, arms full of grocery bags. She'd impulse-bought a log of goat cheese and had no idea what to do with it. I pulled out a bag of spinach, some cranberries I'd been hoarding, and we threw together this salad in under twenty minutes. It's been my go-to ever since whenever I want something that looks impressive but doesn't require much effort.
I served this at a potluck once and three people asked for the recipe before dessert even came out. One friend admitted she'd never liked goat cheese until that night. There's something about the way the creamy tang cuts through the sweetness of the cranberries that just works. I watched her go back for thirds, and I knew I'd be making this salad a lot more often.
Ingredients
- Baby spinach leaves: Choose the tender, small leaves because they're sweeter and don't need any chopping, just a quick rinse and spin dry.
- Goat cheese: The creamy, tangy kind from a log works best here, crumble it yourself so it stays soft and melts just slightly when tossed.
- Dried cranberries: Look for ones that are still a bit plump and not rock hard, they add a chewy sweetness that balances the vinegar.
- Candied pecans: You can buy them pre-made or toss raw pecans with a little sugar and toast them yourself, either way they bring the crunch.
- Extra-virgin olive oil: Use something fruity and good quality since it's the base of your dressing and you'll taste every drop.
- Balsamic vinegar: A decent bottle makes all the difference, skip the super cheap stuff that tastes like pure acid.
- Dijon mustard: This helps emulsify the dressing and adds a subtle sharpness that ties everything together.
- Honey: Just a teaspoon smooths out the vinegar's bite and makes the dressing cling to the leaves better.
- Salt and black pepper: Freshly cracked pepper is worth it here, it adds little bursts of heat that wake up each bite.
Instructions
- Whisk the vinaigrette:
- In a small bowl, combine the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper. Whisk vigorously until it thickens slightly and looks creamy, not separated.
- Dress the spinach:
- Put the spinach in a large bowl and drizzle about half the vinaigrette over it. Toss gently with your hands or tongs so every leaf gets a light coating without bruising.
- Add the toppings:
- Scatter the crumbled goat cheese, dried cranberries, and candied pecans over the dressed spinach. Don't mix yet, just let them sit on top like little flavor pockets.
- Final toss:
- Drizzle the remaining vinaigrette over everything and toss lightly one more time. You want the toppings distributed but not smashed into the greens.
- Serve immediately:
- Transfer to individual plates or a serving platter right away. Spinach wilts fast once dressed, so don't let it sit around.
Save to Pinterest One summer evening, I packed this salad in a big container and brought it to a backyard barbecue. I thought it would get lost next to all the grilled meat and potato salad, but it was gone before the burgers even finished cooking. A friend told me later it was the first time she'd felt excited about eating something green. That's when I realized this salad had a way of sneaking vegetables onto people's plates without them even noticing.
Choosing Your Greens
Baby spinach is my favorite here because it's tender and mild, but I've swapped in arugula when I wanted something peppery and bold. Mixed spring greens work too if you like variety in texture and color. Just avoid anything too tough like mature kale, it won't soften under the vinaigrette and you'll end up chewing forever. If your spinach looks a little tired, soak it in ice water for five minutes and it'll perk right back up.
Making It a Meal
This salad is light on its own, but I've turned it into dinner plenty of times by adding protein. Grilled chicken breast sliced thin works perfectly, so does pan-seared salmon or even leftover rotisserie chicken torn into chunks. Once I tossed in some warm lentils and it became hearty enough to keep me full for hours. A slice of crusty bread on the side doesn't hurt either, especially if you want something to soak up the extra vinaigrette.
Storage and Prep Tips
I've learned the hard way that dressed salad doesn't keep, but you can prep all the components separately and store them in the fridge. The spinach stays fresh in a sealed container lined with paper towels, the vinaigrette lasts a week in a jar, and the toppings sit happily in small bowls. When you're ready to eat, just toss everything together in under a minute. If you're bringing this somewhere, pack the dressing in a separate container and pour it on right before serving.
- Store leftover vinaigrette in the fridge and shake it well before using again.
- Candied pecans can go soft if left out, keep them in an airtight container.
- If the goat cheese is too crumbly, chill it for ten minutes before breaking it apart.
Save to Pinterest This salad has a way of making weeknight dinners feel a little more special without adding any stress. It's one of those recipes I come back to when I need something reliable, quick, and guaranteed to make people happy.
Recipe FAQs
- → Can I prepare this salad ahead of time?
You can wash and dry the spinach and prep the other ingredients several hours ahead. However, dress the salad just before serving to keep the greens crisp and prevent sogginess.
- → What other nuts work well in this salad?
Walnuts, almonds, or pine nuts are excellent substitutes for candied pecans. You can also use toasted regular pecans if candied versions aren't available.
- → How do I make this salad vegan?
Replace the goat cheese with vegan cheese and substitute honey with maple syrup or agave nectar in the vinaigrette. The rest of the ingredients are naturally plant-based.
- → What wine pairs best with this salad?
A crisp Sauvignon Blanc or light Pinot Noir complements the tangy vinaigrette and creamy cheese beautifully. The acidity cuts through the richness of the goat cheese.
- → Can I add protein to make it heartier?
Absolutely. Grilled chicken, crispy bacon, or roasted chickpeas add substance without overpowering the delicate flavors. Quinoa or farro also work well for a vegetarian protein boost.
- → How long does the balsamic vinaigrette last?
Store the vinaigrette in an airtight container in the refrigerator for up to one week. Shake or whisk before each use, as the oil and vinegar may separate.