Spinach Goat Cheese Salad (Print View)

Vibrant salad combining tender spinach, creamy goat cheese, dried cranberries, and candied pecans with a balsamic vinaigrette.

# Components:

→ 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

# Preparation Steps:

01 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until fully emulsified. Set aside.
02 - In a large salad bowl, add the spinach leaves. Drizzle with half of the vinaigrette and toss gently to coat evenly.
03 - Add the crumbled goat cheese, dried cranberries, and candied pecans to the salad.
04 - Drizzle the remaining vinaigrette over the salad and toss lightly to combine all components.
05 - Transfer to serving plates immediately and garnish with extra pecans or cranberries if desired.

# Expert Advice:

01 -
  • It comes together in less time than it takes to order takeout, but tastes like you spent an hour in the kitchen.
  • The textures play off each other beautifully: creamy cheese, crunchy pecans, chewy cranberries, and crisp greens in every forkful.
  • You can prep the vinaigrette and chop the pecans ahead, then toss everything together right before serving.
  • It works as a quick weekday lunch or dressed up enough for company without any extra fuss.
02 -
  • Dress the salad just before serving or the spinach will wilt and lose its fresh snap.
  • If your goat cheese is too firm to crumble easily, chill it in the freezer for 10 minutes first.
  • Taste the vinaigrette before adding it to the salad, you might want a touch more honey or vinegar depending on your balsamic.
03 -
  • Toss the salad with your hands instead of tongs for more control and a gentler touch that keeps the spinach from bruising.
  • Let the goat cheese sit at room temperature for 10 minutes before crumbling so it breaks apart into creamy chunks instead of hard crumbs.
  • Add a pinch of flaky sea salt right before serving for a little extra texture and a pop of flavor on top.
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