Spinach Goat Cheese Salad (Printer-Friendly)

Fresh spinach with creamy goat cheese, sweet cranberries, and crunchy candied pecans in a tangy balsamic vinaigrette.

# What You Need:

→ Salad

01 - 5 oz baby spinach leaves, washed and dried
02 - 3.5 oz goat cheese, crumbled
03 - 0.5 cup dried cranberries
04 - 0.75 cup candied pecans, roughly chopped

→ Balsamic Vinaigrette

05 - 3 tablespoons extra-virgin olive oil
06 - 1.5 tablespoons balsamic vinegar
07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon honey
09 - Salt and freshly ground black pepper to taste

# Directions:

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

# Expert Suggestions:

01 -
  • It tastes like you spent an hour on it but actually takes less time than waiting for takeout.
  • The contrast of creamy, sweet, tangy, and crunchy hits every craving at once.
  • You can prep the vinaigrette and toppings ahead, then toss everything together right before serving.
  • It's elegant enough for dinner parties but simple enough for a Tuesday night.
02 -
  • Always dress the salad right before serving; I once made it an hour early and the spinach turned into a sad, limp pile.
  • Don't overdress it in one go; start with half the vinaigrette and add more only if needed, because you can't take it back once it's on.
  • Make sure your spinach is completely dry after washing or the dressing won't stick and you'll end up with a watery puddle.
03 -
  • Warm the vinaigrette slightly before tossing if you want the goat cheese to soften and melt just a little into the greens.
  • Toast your own pecans with a bit of butter, brown sugar, and a pinch of cinnamon if you want to impress people—it only takes five minutes and smells incredible.
  • Use a mix of baby spinach and arugula if you like a peppery kick that stands up to the sweet and tangy elements.
Go Back