Spinach Goat Cheese Salad

I was standing in my kitchen on a Tuesday evening, staring at a bag of spinach that was about to turn, when my neighbor knocked with a jar of homemade candied pecans. We stood at the counter, nibbling them straight from the jar, and I thought about how rarely I gave salad the respect it deserved. That night, I tossed together what I had: spinach, some goat cheese from the farmers market, a handful of cranberries, and those incredible pecans. It was so good we ate it standing up, laughing about how something so simple felt like a celebration.

I made this salad for a small dinner party once, and my friend who claims to hate salads asked for the recipe before dessert even arrived. She said it was the goat cheese that won her over, the way it melted just slightly into the greens and clung to the cranberries. I realized then that a great salad is never about the lettuce, its about everything else you layer in. Since that night, this has been my go to whenever I want something that feels nourishing and indulgent at the same time.

Ingredients

• Baby spinach leaves (150 g): Tender and mild, baby spinach doesnt need any chopping and wilts beautifully under the vinaigrette without getting soggy.
• Goat cheese (100 g): Crumbled goat cheese adds a creamy tang that balances the sweetness of the cranberries, and it softens just enough to coat the greens.
• Dried cranberries (60 g): These little bursts of sweetness are the secret to making every forkful interesting, and they stick to the cheese in the best way.
• Candied pecans (80 g): The crunchy, caramelized coating on the pecans brings a toasty richness that makes this salad feel special.
• Extra virgin olive oil (3 tbsp): Use a good quality oil here because it carries the flavor of the vinaigrette and coats every leaf.
• Balsamic vinegar (1½ tbsp): The slight acidity and sweetness of balsamic ties everything together without overpowering the delicate spinach.
• Dijon mustard (1 tsp): This is what emulsifies the dressing and gives it a subtle sharpness that wakes up your palate.
• Honey (1 tsp): Just a touch of honey rounds out the vinegar and makes the dressing cling to the greens.
• Salt and black pepper: Season to taste, but dont skip the pepper because it adds a little heat that contrasts beautifully with the sweetness.

Instructions

Whisk the vinaigrette:

In a small bowl, combine olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper, whisking quickly until the mixture thickens slightly and looks glossy. This should take about 30 seconds, and youll know its ready when it no longer separates.

Dress the spinach:

Place the spinach in a large salad bowl and drizzle half the vinaigrette over it, tossing gently with your hands or tongs so every leaf gets a light coating. Dont overdress at this stage or the spinach will wilt too much.

Add the toppings:

Scatter the crumbled goat cheese, dried cranberries, and candied pecans over the dressed spinach, letting them fall naturally so every serving gets a little bit of everything. Drizzle the remaining vinaigrette over the top and toss lightly, just enough to distribute without breaking up the goat cheese too much.

Serve immediately:

Transfer to individual plates or serve family style from the bowl, adding a few extra pecans or cranberries on top if you want it to look extra pretty. This salad is best eaten right away while the pecans are still crunchy.

Save

One spring afternoon, I brought this salad to a potluck and watched a kid who refused to eat anything green take a cautious bite, then another, then ask his mom if they could make it at home. His mom looked at me like Id performed magic, and I realized that when a salad has enough texture and sweetness, it stops being the thing people tolerate and becomes the thing they reach for first.

Make It Your Own

Ive swapped in toasted walnuts when I didnt have pecans, and the earthy bitterness worked beautifully against the sweetness. Sliced pears or crisp apple wedges add a juicy crunch that makes the salad feel more like a meal, especially in the fall. If you want to make it vegan, use a crumbly cashew cheese and swap the honey for maple syrup, the flavor stays balanced and just as satisfying.

Pairing and Serving Ideas

This salad shines as a starter before roasted chicken or grilled fish, but Ive also eaten it as a full lunch with a thick slice of sourdough on the side. It pairs beautifully with a crisp Sauvignon Blanc or a light Pinot Noir if youre serving it at dinner. The sweetness of the cranberries and the tang of the goat cheese make it flexible enough to match with almost anything.

Storage and Prep Ahead Tips

You can wash and dry the spinach up to a day ahead and store it in the fridge wrapped in a clean kitchen towel inside a container. The vinaigrette keeps for three days in a sealed jar, and the candied pecans stay crunchy for a week in an airtight container at room temperature. Just dont toss everything together until right before serving, or the spinach will lose its crispness.

• Keep the goat cheese cold until the last minute so it crumbles cleanly and doesnt get too soft.
• If youre traveling with this salad, pack the components separately and assemble on site.
• Leftover dressed salad doesnt hold well, but undressed spinach can be saved and used the next day.

Save

This salad has become my answer to the question of what to make when I want something that feels both light and luxurious. It reminds me that the best meals dont have to be complicated, they just have to be made with ingredients that taste like themselves.

Recipe FAQs

→ Can I prepare this salad in advance?

Prepare the vinaigrette and chop ingredients up to 4 hours ahead. Assemble just before serving to keep the spinach crisp and prevent sogginess.

→ What can I substitute for goat cheese?

Feta, ricotta salata, or crumbled blue cheese work well. For a vegan option, use cashew cream or store-bought vegan cheese alternatives.

→ How do I make candied pecans at home?

Toss pecans with melted butter, brown sugar, cinnamon, and salt. Spread on a baking sheet and bake at 325°F for 10-12 minutes until golden and fragrant.

→ What wine pairs well with this salad?

Crisp Sauvignon Blanc complements the tangy vinaigrette and creamy cheese beautifully. Light Pinot Noir also works as a red wine alternative.

→ Is this salad gluten-free?

Yes, all ingredients are naturally gluten-free. Always verify that your Dijon mustard and any store-bought components are certified gluten-free if needed.

→ How can I add more substance to this salad?

Include grilled chicken breast, quinoa, or legumes for protein. Fresh apple or pear slices add sweetness and crunch without overwhelming the delicate flavors.