Spinach Goat Cheese Salad (Printable)

Fresh spinach salad with creamy goat cheese, sweet cranberries, candied pecans, and 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 - 0.5 cup dried cranberries
04 - 0.75 cup candied pecans, roughly chopped

→ Balsamic Vinaigrette

05 - 3 tablespoons extra-virgin olive oil
06 - 1.5 tablespoons balsamic vinegar
07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon honey
09 - Salt and freshly ground black pepper to taste

# How to Make It:

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 - Serve immediately, garnished with extra pecans or cranberries if desired.

# Expert Hints:

01 -
  • It comes together faster than waiting for takeout and tastes like you ordered from a fancy bistro.
  • The sweet and tangy combo makes even picky eaters ask for seconds.
  • You can prep everything ahead and toss it together right before serving.
  • It works as a side dish or a full meal if you add grilled chicken or shrimp.
02 -
  • Dry your spinach completely after washing or the dressing will slide right off and pool at the bottom of the bowl.
  • Always dress the greens first before adding the cheese and nuts, otherwise they soak up all the vinaigrette and the spinach stays bland.
  • If you're making this ahead, keep the dressing separate and toss everything together at the last possible minute.
03 -
  • Toast your own pecans with a little butter and brown sugar for five minutes, they'll taste a hundred times better than store-bought.
  • Add a pinch of red pepper flakes to the vinaigrette if you want a subtle kick that surprises people.
  • Toss in some thinly sliced red onion if you like a sharper bite, just soak the slices in cold water first to mellow them out.
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