Spinach Goat Cheese Salad

I was standing in my kitchen on a Wednesday afternoon, staring at a bag of wilting spinach and wondering what to do with it. My friend had texted about stopping by in an hour, and I needed something that felt special without the fuss. I pulled out goat cheese, some pecans I'd candied the weekend before, and a handful of cranberries from the pantry. What started as improvisation turned into one of those salads I now make constantly, the kind that feels fancy but comes together faster than ordering takeout.

The first time I served this to my sister, she asked if I'd ordered it from somewhere. She couldn't believe the goat cheese and cranberries combination was something I just threw together. We sat on the porch with our bowls, and she kept going back for seconds, scraping up every last pecan from the bottom. That's when I knew this salad had earned a permanent spot in my rotation.

Ingredients

• Baby spinach leaves (150 g): The tender, mild base that doesn't need chopping and stays crisp under the dressing without wilting instantly.
• Goat cheese (100 g): Its tangy creaminess balances the sweetness of the cranberries, and crumbling it yourself keeps the texture chunky and interesting.
• Dried cranberries (60 g): They add little bursts of sweetness that contrast beautifully with the vinegar, just make sure they're soft and not rock hard.
• Candied pecans (80 g): The crunchy, caramelized nuts are the star texture, and chopping them roughly helps distribute them evenly throughout the salad.
• Extra virgin olive oil (3 tbsp): Use a fruity, good quality oil since it's the backbone of the vinaigrette and you'll taste it clearly.
• Balsamic vinegar (1½ tbsp): The dark, slightly sweet vinegar ties everything together, but don't use the syrupy glaze kind here.
• Dijon mustard (1 tsp): It emulsifies the dressing and adds a subtle sharpness that keeps the vinaigrette from being one note.
• Honey (1 tsp): Just enough to round out the acidity without making the dressing taste dessert like.
• Salt and black pepper: Essential for making all the flavors pop, taste the dressing before you pour it and adjust as needed.

Instructions

Whisk the vinaigrette:

In a small bowl, combine olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper, whisking vigorously until the mixture looks smooth and slightly thickened. This should take about 30 seconds of steady whisking.

Dress the spinach:

Place the spinach in a large salad bowl and drizzle half the vinaigrette over it, then toss gently with your hands or tongs so every leaf gets a light coating. You want the spinach glossy but not drowned.

Add the toppings:

Scatter the crumbled goat cheese, dried cranberries, and candied pecans over the dressed spinach. Don't toss yet, just let them sit on top so you can see the layers.

Final toss:

Drizzle the remaining vinaigrette over everything and toss lightly, just enough to mix the ingredients without breaking up the goat cheese too much. You want distinct bites of each component.

Serve right away:

Transfer to individual plates or serve family style from the bowl, adding a few extra pecans or cranberries on top if you want it to look extra pretty. This salad is best eaten within a few minutes of dressing.

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One evening I made this salad for a small dinner party, and as we passed the bowl around the table, everyone got quiet for a moment. It's funny how certain dishes create those little pauses where people are just enjoying what they're eating. My friend Tom, who usually picks at salads, finished his portion and reached for more. That's when I realized this recipe had crossed over from something I liked to something that genuinely brings people together.

Making It Your Own

I've swapped in walnuts when I'm out of pecans, and they work beautifully with their slightly more earthy flavor. Sliced pears or crisp apple chunks add a fresh juiciness that makes the salad feel more substantial, almost like a meal on its own. Once I used feta instead of goat cheese because that's what I had, and while it was delicious, the goat cheese's creaminess really is worth seeking out. You can also add a handful of arugula to the spinach if you like a peppery bite.

Storing and Preparing Ahead

I often prep the vinaigrette in the morning and keep it in a small jar in the fridge, giving it a good shake before using. The spinach stays fresh if you wash and thoroughly dry it, then store it wrapped in paper towels inside a container. Keep the goat cheese, cranberries, and pecans in separate small bowls so you can assemble everything in under two minutes when it's time to eat. Just remember, once you dress the salad, the clock starts ticking, so only toss what you plan to serve immediately.

Pairing and Serving Suggestions

This salad shines as a starter before roasted chicken or grilled salmon, but I've also eaten it as a light lunch with a slice of crusty bread on the side. A crisp Sauvignon Blanc complements the tangy goat cheese perfectly, though I've also enjoyed it with a light Pinot Noir on cooler evenings. If you're serving it for a crowd, double the recipe but dress it in batches so the last servings stay as crisp as the first.

• Add grilled chicken or shrimp to turn it into a complete main course.
• Serve it alongside a warm soup for a satisfying contrast of temperatures.
• Bring it to a potluck already prepped in separate containers and toss it fresh when you arrive.

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Every time I make this salad, I'm reminded that simple combinations often taste the best. It's become my go to whenever I want something fresh, vibrant, and just a little bit special without spending the whole day in the kitchen.

Recipe FAQs

→ Can I prepare this salad in advance?

While you can assemble components ahead, dress the spinach just before serving to keep it crisp and prevent wilting. Store the vinaigrette separately in an airtight container for up to 3 days.

→ What are good substitutes for goat cheese?

Feta cheese, ricotta salata, or blue cheese work well for similar creamy tanginess. For vegan options, try cashew cheese or store-bought vegan cheese alternatives.

→ How do I make candied pecans from scratch?

Toss 80g raw pecans with 1 tbsp honey or maple syrup and ½ tsp cinnamon. Spread on a baking sheet and roast at 350°F (175°C) for 10-12 minutes until golden and fragrant. Cool before adding to the salad.

→ Can I use a different type of vinegar?

Yes, red wine vinegar, apple cider vinegar, or sherry vinegar are excellent alternatives. Adjust quantities slightly based on acidity levels to maintain balance with the honey and mustard.

→ Is this salad suitable for dietary restrictions?

The salad is naturally vegetarian and gluten-free. For vegan versions, replace goat cheese with vegan cheese and honey with maple syrup. Always verify individual ingredient labels for allergens.

→ What beverages pair well with this salad?

Crisp Sauvignon Blanc, light Pinot Noir, or refreshing sparkling water with lemon complement the tangy vinaigrette and creamy cheese beautifully.