Save I used to think salads were boring until a colleague brought this to a potluck lunch and I couldn't stop eating it. The way the tangy goat cheese melted slightly into the warm vinaigrette, the unexpected chewiness of the cranberries against the crunch of candied pecans—it was nothing like the sad desk salads I'd been forcing down. I asked for the recipe immediately, scribbled it on a napkin, and made it that same week. Now it's my go-to whenever I want something that feels fancy but comes together in minutes.
The first time I served this to guests, I was nervous they'd think it was too simple. But as soon as I brought the bowl to the table, someone said it looked like something from a restaurant. One friend even asked if I'd candied the pecans myself, which I hadn't, but it made me feel like a culinary genius anyway. We ended up talking more about the salad than anything else that night, and I realized that sometimes the most memorable dishes are the ones that don't try too hard.
Ingredients
- Baby spinach leaves (150 g): The tender, mild flavor is perfect here; avoid tough mature spinach that can taste bitter and needs more chewing than you want in a fresh salad.
- Goat cheese (100 g): Crumbled goat cheese adds a creamy tang that balances the sweetness beautifully; if it's too strong for you, try a milder chevre or even feta.
- Dried cranberries (60 g): These bring bursts of sweetness and chew; I've learned to look for ones that aren't too sugary or they can overwhelm the vinaigrette.
- Candied pecans (80 g): The crunchy, caramelized coating is what makes this salad feel special; store-bought works great, but homemade takes it over the top if you have time.
- Extra-virgin olive oil (3 tbsp): Use a good quality oil since it's the base of your dressing; the flavor really shines through and cheap oil tastes flat.
- Balsamic vinegar (1½ tbsp): This adds the tangy backbone; a decent balsamic makes all the difference, so skip the bottom-shelf stuff if you can.
- Dijon mustard (1 tsp): It emulsifies the dressing and adds a subtle sharpness that keeps everything from tasting one-note.
- Honey (1 tsp): Just enough to round out the acidity and bring harmony; maple syrup works too if you're keeping it vegan.
- Salt and black pepper: Essential for making all the flavors pop; taste as you go and don't be shy with the pepper.
Instructions
- Whisk the vinaigrette:
- In a small bowl, combine the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper, whisking vigorously until it looks smooth and slightly thick. This should take about 30 seconds; you'll know it's ready when it clings to the whisk instead of separating.
- 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 until every leaf glistens. Don't dump it all in at once or you'll end up with a soggy mess at the bottom.
- Add the toppings:
- Scatter the crumbled goat cheese, cranberries, and candied pecans over the dressed spinach, distributing them as evenly as you can. Drizzle the remaining vinaigrette on top and give everything one last gentle toss so the toppings nestle into the greens.
- Serve immediately:
- Transfer to a serving platter or individual plates right away while the spinach is still crisp and the cheese is just starting to soften. If you let it sit too long, the vinaigrette will wilt the leaves and the pecans will lose their crunch.
Save There was an evening when I threw this together for myself after a long day, not expecting much, just wanting something green and easy. I sat at the kitchen counter with the bowl in my lap, and every bite felt like a small reset. The sweetness, the salt, the crunch—it was exactly what I needed without knowing I needed it. That's when this salad became more than a recipe; it became my little act of care when I'm too tired to care much at all.
Making It Your Own
Once you've made this a few times, you'll start seeing all the ways you can tweak it. I've swapped the pecans for toasted walnuts when that's what I had, added thinly sliced pears in the fall when they're everywhere, and even tossed in some red onion for bite when I wanted something sharper. A friend of mine loves adding grilled chicken to make it a full meal, and honestly, it works. The base is so forgiving that as long as you keep the balance of creamy, sweet, tangy, and crunchy, you really can't go wrong.
What to Serve It With
This salad plays well with almost anything, but I especially love it alongside roasted chicken, grilled salmon, or a simple pasta. It's light enough that it won't compete with a heavier main, but substantial enough to hold its own as a starter at a dinner party. I've also served it as the main event with crusty bread and a glass of cold white wine on nights when I just want something fresh and easy. If you're hosting, double the recipe—it always disappears faster than you think.
Storage and Prep Tips
You can make the vinaigrette up to three days ahead and keep it in a jar in the fridge; just shake it well before using since it will separate. The candied pecans and cranberries can be portioned out in advance too, which makes throwing the salad together feel even faster. Just don't dress the spinach until you're ready to eat, and if you're bringing this somewhere, pack the dressing separately and toss everything on site.
- Store leftover vinaigrette in a sealed jar and it'll last up to a week in the fridge.
- If you have extra salad, keep the components separate or it'll wilt overnight.
- Candied pecans stay crunchy for days in an airtight container at room temperature.
Save This salad has earned a permanent spot in my rotation, and I hope it does in yours too. It's proof that something simple, made with care and good ingredients, can feel like a celebration any day of the week.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, you can prepare the vinaigrette and chop your ingredients in advance. However, assemble the salad just before serving to keep the spinach fresh and crisp and prevent it from becoming wilted.
- → What can I substitute for goat cheese?
Feta cheese, ricotta, or crumbled blue cheese work wonderfully. For a vegan option, use dairy-free cheese alternatives that crumble easily.
- → How do I make the vinaigrette without a whisk?
Combine all vinaigrette ingredients in a jar with a tight-fitting lid and shake vigorously for 1-2 minutes until emulsified. This method works just as well as whisking.
- → What wine pairs best with this salad?
A crisp Sauvignon Blanc or light Pinot Noir complements the flavors beautifully. The acidity in these wines pairs well with the tangy balsamic dressing and creamy cheese.
- → Is this salad suitable for meal prep?
Store the spinach, goat cheese, cranberries, and pecans separately in containers for up to 3 days. Keep the vinaigrette sealed in a jar. Assemble when ready to eat for optimal freshness and texture.
- → Can I add protein to make it a main course?
Absolutely. Grilled chicken breast, roasted chickpeas, candied walnuts with nuts, or pan-seared tofu all make excellent additions that complement the existing flavors.