Spinach Goat Cheese Salad

My neighbor handed me a wedge of fresh goat cheese over the fence one Saturday morning, insisting I try it with something sweet. I had a bag of spinach wilting in the fridge and a jar of balsamic vinegar I'd been meaning to use. What started as a salvage mission turned into one of those salads I now make whenever I need to feel like I have my life together. The contrast between creamy, tangy cheese and tart cranberries felt like a small kitchen victory.

I made this for a small birthday lunch last spring, and my friend who claims to hate salads went back for seconds. She kept asking what made it so good, as if there was some secret beyond just balancing flavors. Watching her scrape the bowl for the last bits of goat cheese and pecans felt better than any compliment. Sometimes the simplest combinations are the ones people remember.

Ingredients

• Baby spinach leaves (150 g): The tender, mild leaves are the perfect base because they do not overpower the other flavors, and they wilt just slightly under the dressing without turning soggy.
• Goat cheese (100 g): Crumbly and tangy, it adds a creamy richness that balances the sweetness of the cranberries, and I have learned that cold goat cheese crumbles better than room temperature.
• Dried cranberries (60 g): They bring a sweet, tart chewiness that cuts through the richness, and I always keep a bag in the pantry for moments like this.
• Candied pecans (80 g): The sweet crunch is non-negotiable, and roughly chopping them helps distribute the flavor more evenly instead of leaving whole nuts to hog the spotlight.
• Extra-virgin olive oil (3 tbsp): Use the good stuff here because it is the backbone of the vinaigrette, and you will taste the difference between cheap and quality oil.
• Balsamic vinegar (1½ tbsp): A little goes a long way, adding that dark, sweet acidity that ties everything together without making the salad taste like a science experiment.
• Dijon mustard (1 tsp): This is the secret emulsifier that keeps the dressing from separating, and it adds a subtle sharpness that wakes up the whole bowl.
• Honey (1 tsp): Just enough sweetness to round out the vinegar's edge, and I have swapped in maple syrup when I am out of honey with great results.
• Salt and black pepper: Do not skip seasoning the dressing itself, because under-seasoned vinaigrette makes the whole salad taste flat no matter how good the toppings are.

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 thickens slightly and looks glossy. This should take about 30 seconds, and you will know it is ready when it clings to the whisk instead of dripping off like water.

Dress the spinach:

Place the spinach in a large salad bowl and drizzle with half the vinaigrette, tossing gently with your hands or tongs to coat every leaf without bruising them. I learned the hard way that overdressing at this stage makes the salad soggy, so hold back some dressing for the final toss.

Add the toppings:

Scatter the crumbled goat cheese, dried cranberries, and candied pecans over the dressed spinach, distributing them as evenly as you can. The goal is to make sure each serving gets a bit of everything instead of one person hogging all the cheese.

Final toss:

Drizzle the remaining vinaigrette over the top and toss lightly, just enough to mix without crushing the goat cheese into a paste. Serve immediately while the pecans are still crunchy and the spinach is still perky.

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One evening, I served this alongside roasted chicken for a casual dinner, and my brother, who usually ignores vegetables, ate his entire portion without complaint. He even asked if there was more, which in my family is the highest form of praise. It reminded me that sometimes the best dishes are not the complicated ones, but the ones that make people forget they are eating something healthy.

What to Do With Leftovers

If you have undressed components left over, store them separately in the fridge. The spinach and vinaigrette keep for a day, but the pecans lose their crunch if they sit in dressing, so I toss them in fresh. Dressed salad does not store well at all, it turns into a soggy mess within an hour, so only make what you will eat right away.

Swaps and Substitutions

I have swapped the goat cheese for feta when I wanted something saltier, and it worked beautifully. Walnuts or sliced almonds can replace pecans if that is what you have on hand, and adding thin slices of pear or apple in the fall makes this salad feel seasonal. For a vegan version, use cashew cheese and swap the honey for maple syrup, and honestly, it is just as satisfying.

Serving Suggestions

This salad shines as a starter before pasta or grilled fish, but I have also eaten it as a light lunch with crusty bread on the side. It pairs wonderfully with a crisp white wine like Sauvignon Blanc, though I have also enjoyed it with sparkling water and lemon when I wanted to keep things simple. The key is serving it on chilled plates, which keeps everything fresh and crisp a little longer.

• Serve with warm baguette slices for a more filling meal.
• Pair with grilled chicken or salmon if you want to add protein without overwhelming the flavors.
• Offer extra vinaigrette on the side for anyone who likes their salad more heavily dressed.

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This salad has become my go-to whenever I want something that feels special without any real effort. It reminds me that good food does not have to be complicated, just thoughtfully balanced.

Recipe FAQs

→ Can I prepare this salad ahead of time?

It's best served immediately after tossing to maintain the spinach's texture and the pecans' crunchiness. However, you can prepare the vinaigrette and chop all ingredients separately up to a few hours ahead, then assemble just before serving.

→ What are good substitutes for candied pecans?

Walnuts or almonds work wonderfully as replacements. You can also toast raw pecans with a light coating of honey and cinnamon for a homemade candied version, or use toasted seeds like pumpkin or sunflower for a different texture.

→ How do I make this salad vegan?

Substitute the goat cheese with vegan cheese or crumbled tofu, and replace honey in the vinaigrette with maple syrup or agave nectar. All other ingredients are naturally plant-based, making this adaptation simple and delicious.

→ Can I add protein to make it more filling?

Absolutely. Grilled chicken breast, pan-seared salmon, chickpeas, or sliced hard-boiled eggs complement this salad beautifully. Add about 4-6 ounces per serving to transform it into a complete main course.

→ How should I store leftover vinaigrette?

Store the vinaigrette in an airtight glass container in the refrigerator for up to two weeks. Shake well before each use, as the oil and vinegar naturally separate over time.

→ What wine pairs well with this salad?

A crisp Sauvignon Blanc or light Pinot Noir complements the tangy vinaigrette and creamy goat cheese beautifully. For non-alcoholic options, try a sparkling water with lemon or a white tea infusion.