Spinach Goat Cheese Salad (Print Version)

Fresh spinach with creamy goat cheese, sweet cranberries, and candied pecans in a 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 - ½ cup dried cranberries
04 - ¾ cup candied pecans, roughly chopped

→ Balsamic Vinaigrette

05 - 3 tablespoons extra-virgin olive oil
06 - 1½ tablespoons balsamic vinegar
07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon honey
09 - Salt and freshly ground black pepper to taste

# Step-by-Step:

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 spinach leaves and drizzle with half of the vinaigrette. Toss gently to coat.
03 - Add crumbled goat cheese, dried cranberries, and candied pecans to the salad.
04 - Drizzle remaining vinaigrette over salad and toss lightly to combine.
05 - Transfer to serving plates immediately and garnish with extra pecans or cranberries if desired.

# Expert Tips:

01 -
  • It looks fancy but comes together faster than ordering takeout, making you feel like a culinary genius with minimal effort.
  • The mix of textures, creamy, crunchy, chewy, keeps every bite interesting instead of boring salad monotony.
  • You can prep the components ahead and toss everything together right before serving, which saved me during a dinner party panic.
  • It works as a light main or a starter, so you are not locked into one meal plan.
02 -
  • Dress the salad right before serving, not ahead of time, or you will end up with wilted, sad spinach that no amount of toppings can rescue.
  • Cold goat cheese crumbles cleanly, but if it warms up, it turns into a sticky mess, so keep it in the fridge until the last possible moment.
  • Taste your vinaigrette before adding it to the salad, because balsamic vinegars vary wildly in sweetness and acidity, and you might need an extra drop of honey or pinch of salt.
03 -
  • Toast your own pecans with a little butter and brown sugar instead of buying pre-candied ones, it takes five minutes and tastes infinitely better.
  • Use a salad spinner to dry your spinach completely, because even a little water dilutes the vinaigrette and makes everything taste bland.
  • Add the goat cheese last and do not toss too aggressively, so it stays in nice crumbles instead of turning into a creamy smear all over the leaves.
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