Spinach Goat Cheese Salad

There was a dinner party where I panicked because I'd forgotten to plan a first course, and this salad saved me. I threw it together with what I had in the fridge and pantry, and it turned out to be the dish everyone asked about. The contrast of tangy goat cheese against sweet cranberries felt like a happy accident that I've been repeating ever since. Sometimes the best recipes aren't planned at all.

I started making this salad on weeknights when I wanted something light but satisfying. My partner would come home and immediately perk up at the sight of the bright green spinach piled high in the bowl. We'd eat it on the couch with the windows open in spring, and it became our signal that warmer days were here. It's funny how a simple salad can mark the seasons.

Ingredients

• Baby spinach leaves: Choose tender, bright green leaves and make sure they're completely dry or the dressing will slide right off.
• Goat cheese: The tangy creaminess is essential here, crumble it yourself from a log for the best texture and freshness.
• Dried cranberries: They add chewy sweetness that balances the vinegar beautifully, look for ones that aren't too sugary.
• Candied pecans: The crunchy caramelized coating brings a toasted richness, you can make your own or buy them already prepared.
• Extra-virgin olive oil: Use a fruity, smooth oil since it's the base of your dressing and you'll really taste it.
• Balsamic vinegar: A good quality vinegar makes all the difference, it should be slightly sweet and complex, not harsh.
• Dijon mustard: This helps emulsify the dressing and adds a subtle sharpness that ties everything together.
• Honey: Just a touch softens the acidity and rounds out the flavors without making the dressing sugary.

Instructions

Make the Dressing:

Whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until the mixture looks smooth and unified. You'll notice it thickens slightly as the mustard brings everything together.

Dress the Spinach:

Place the spinach in a large bowl and drizzle half the vinaigrette over it, then toss gently with your hands or tongs so every leaf gets lightly coated. Don't drown it, just a light, even coverage is what you're after.

Add the Toppings:

Scatter the crumbled goat cheese, dried cranberries, and candied pecans over the dressed spinach. Try to distribute them evenly so every forkful has a little bit of everything.

Finish and Toss:

Drizzle the remaining vinaigrette over the top and toss everything lightly one more time. Serve immediately while the spinach is still crisp and the pecans are crunchy.

Pin it

I once brought this salad to a potluck and watched a friend who claimed to hate goat cheese go back for seconds. She told me it was the cranberries and pecans that changed her mind, but I think it was just the right balance that made her forget her bias. That's when I realized this salad has a way of winning people over quietly.

Making It Your Own

I've swapped the pecans for walnuts when that's what I had on hand, and honestly, the earthy bitterness of walnuts works beautifully too. Sometimes I'll toss in sliced pears or crisp apple chunks when they're in season, and the extra juiciness makes the salad feel even more refreshing. If you want it heartier, add grilled chicken or chickpeas, though I love it just as it is.

Storing and Serving

This salad is best enjoyed fresh, but you can prep the components separately and store them in the fridge. Keep the spinach washed and dried in a sealed container, the dressing in a jar, and the toppings in small bowls. When you're ready to eat, just toss everything together and it tastes like you just made it.

Pairing Suggestions

I love serving this before a rich main course because it clears your palate without filling you up too much. It pairs beautifully with roasted chicken, grilled salmon, or even a simple pasta dish. A crisp white wine or a light red complements the tangy vinaigrette perfectly.

• Try it with a crusty baguette on the side for a light lunch.
• Double the recipe for a crowd, it disappears fast at gatherings.
• If you're meal prepping, keep the dressing separate until you're ready to eat.

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This salad has become my go to whenever I want something that feels special without any fuss. I hope it becomes one of those reliable favorites in your kitchen too.

Frequently Asked Questions

→ Can I prepare this salad ahead of time?

The components can be prepared separately up to 4 hours ahead. Dress the salad just before serving to keep the spinach crisp and the vinaigrette fresh. Store the dressing in a sealed container at room temperature.

→ What are good substitutes for goat cheese?

Feta cheese, ricotta salata, or crumbled blue cheese work wonderfully. For a vegan option, use cashew-based vegan cheese or nutritional yeast for a similar tangy flavor profile.

→ How do I make candied pecans if I don't have them?

Toast raw pecans in a skillet with butter, brown sugar, and cinnamon over medium heat for 5-7 minutes, stirring frequently. Cool on parchment paper before chopping and adding to your salad.

→ Can this salad be made gluten-free?

Yes, this salad is naturally gluten-free. Simply verify that your Dijon mustard is certified gluten-free, as some brands may contain gluten from cross-contamination during processing.

→ What wine pairs best with this salad?

A crisp Sauvignon Blanc, light Pinot Noir, or even a dry Riesling complement the balsamic vinaigrette beautifully. The acidity in white wines especially enhances the tangy dressing and creamy cheese.

→ How can I add protein to this salad?

Add grilled chicken breast, toasted chickpeas, candied walnuts with seeds, or crispy bacon bits. A poached egg or pan-seared salmon also transforms this into a heartier main course.