Save My sister brought this salad to a Sunday brunch last spring, and I watched everyone go quiet after the first bite. The way the tangy goat cheese melted into the vinaigrette, how the cranberries burst with sweetness against the earthy spinach—it was one of those dishes that makes you forget you're eating something healthy. I asked for the recipe before dessert even arrived.
I made this for a dinner party once when I forgot to plan a first course, and it saved me. I tossed it together while guests were arriving, and by the time we sat down, the bowl was already half empty from people sneaking bites in the kitchen. Someone asked if I'd taken a cooking class recently.
Ingredients
- Baby spinach leaves (150 g / 5 oz): Look for the tender, small leaves that don't have thick stems, they stay delicate and don't overpower the other flavors.
- Goat cheese (100 g / 3.5 oz), crumbled: The tangy creaminess is what makes this salad sing, and it softens just enough when it meets the warm vinaigrette.
- Dried cranberries (60 g / ½ cup): These add pops of sweetness that balance the sharpness of the cheese and the vinegar.
- Candied pecans (80 g / ¾ cup), roughly chopped: The sweet crunch is essential, and chopping them means you get a little bit in every bite instead of whole nuts rolling off your fork.
- Extra virgin olive oil (3 tbsp): Use a good quality oil here since it's not cooked, the flavor comes through clearly.
- Balsamic vinegar (1½ tbsp): The acidity cuts through the richness and ties everything together with that slight sweetness balsamic brings.
- Dijon mustard (1 tsp): This helps emulsify the dressing and adds a subtle sharpness that deepens the flavor.
- Honey (1 tsp): Just enough to round out the vinegar's edge without making the dressing sweet.
- Salt and freshly ground black pepper: Season to taste, but don't skip the pepper, it adds a gentle bite that wakes up the greens.
Instructions
- Make the vinaigrette:
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until the mixture looks smooth and slightly thickened. It should cling to the whisk when you lift it.
- Dress the spinach:
- Place the spinach in a large salad bowl and drizzle with half the vinaigrette, then toss gently with your hands or tongs so every leaf gets a light coating. You want the greens glossy, not swimming.
- Add the toppings:
- Scatter the crumbled goat cheese, dried cranberries, and chopped candied pecans over the dressed spinach. Try to distribute them evenly so each serving gets a mix.
- Finish and toss:
- Drizzle the remaining vinaigrette over the top and toss lightly, just enough to combine without bruising the spinach. Serve right away while the greens are still crisp.
Save This salad has become my go to whenever I need something that feels special but doesn't require much effort. I've brought it to potlucks, served it on weeknights when I'm too tired to think, and watched it disappear every single time. It's the kind of recipe that makes you look like you know what you're doing in the kitchen, even on days when you don't.
Choosing Your Greens
Baby spinach works best because the leaves are tender and mild, but I've used arugula when I wanted a peppery kick, or mixed spring greens when that's what was in the fridge. Just make sure whatever you choose is washed well and completely dry, wet greens will dilute the dressing and make everything soggy. I learned that the hard way during a rushed dinner prep.
Making It Your Own
If you can't find candied pecans, regular toasted pecans work fine, just add a tiny drizzle of honey or maple syrup to the salad for that sweet contrast. I've also swapped in walnuts, added thin apple slices for crunch, and once used feta instead of goat cheese when that's all I had. The salad is forgiving and adapts to what's in your pantry without losing its charm.
Storing and Serving
This salad doesn't keep well once dressed, but you can prep all the components separately and store them in the fridge for up to two days. Keep the vinaigrette in a jar, the spinach in a bag with a paper towel to absorb moisture, and the toppings in small containers. When you're ready to eat, just toss everything together and it tastes freshly made.
- Bring the vinaigrette to room temperature before using so the olive oil isn't thick and cloudy.
- If serving this as a main course, add grilled chicken or roasted chickpeas for extra protein.
- Double the vinaigrette recipe if you like your salads well dressed, some people prefer more than others.
Save This is the salad that taught me simple ingredients can be enough when they're put together with a little care. I hope it becomes one of those recipes you reach for again and again.
Recipe FAQ Section
- → Can I prepare this salad in advance?
You can wash and dry the spinach ahead of time and prepare the vinaigrette up to 24 hours earlier. However, assemble the salad just before serving to keep the greens crisp and prevent wilting.
- → What cheese alternatives work if I don't have goat cheese?
Feta cheese, ricotta salata, or blue cheese are excellent substitutes. For a creamier option, try chèvre or a soft goat cheese. Vegan diners can use dairy-free cheese alternatives available at most grocery stores.
- → How do I make the balsamic vinaigrette creamier?
Add 1-2 tablespoons of Greek yogurt or sour cream to the whisked vinaigrette for a richer texture. You can also incorporate a touch of balsamic reduction instead of regular vinegar for deeper flavor and better consistency.
- → Are there nut-free options for the pecans?
Substitute sunflower seeds or pumpkin seeds for a crunchy texture without tree nuts. Toasted breadcrumbs or crispy chickpeas also provide excellent crunch and satisfy dietary restrictions.
- → What proteins pair well with this salad?
Grilled chicken breast, pan-seared salmon, or crispy tofu complement this salad beautifully. Chickpeas, lentils, or hard-boiled eggs also work wonderfully for added protein and substance.
- → Can I customize the dried fruit in this salad?
Absolutely. Substitute dried cherries, apricots, or blueberries for cranberries. Fresh seasonal fruits like sliced pears, apples, or strawberries also pair naturally with goat cheese and spinach.