Save My neighbor handed me a bag of fresh spinach from her garden one Saturday morning, far too much for one person. I tossed it with whatever I had in the pantry: some goat cheese left from a dinner party, a handful of cranberries, and pecans I'd candied weeks earlier. That improvised lunch turned into something I now make at least twice a month. It's proof that the best recipes aren't always planned.
I brought this salad to a potluck once, mostly because I was running late and needed something fast. Three people asked for the recipe before we even finished eating. One friend told me she'd been intimidated by goat cheese her whole life until she tried it here, tangy and soft against the sweet cranberries. Now she buys it every week. It's funny how a simple salad can quietly change someone's grocery list.
Ingredients
- Baby spinach leaves (150 g): The tender, mild greens are the perfect base because they don't overpower the other flavors and they wilt just slightly under the vinaigrette, which I actually love.
- Goat cheese (100 g): Crumbled goat cheese adds a creamy, tangy punch that balances the sweetness beautifully, and it doesn't need to be perfect, rough crumbles look more rustic anyway.
- Dried cranberries (60 g): These little bursts of sweetness cut through the richness and add chew, I've learned to buy them in bulk because they disappear fast in my kitchen.
- Candied pecans (80 g): The crunchy, caramelized nuts are what make this salad feel special, and if you make them yourself, the smell alone is worth it.
- Extra virgin olive oil (3 tbsp): Use the good stuff here, it's the backbone of the vinaigrette and you'll taste the difference if you cheap out.
- Balsamic vinegar (1½ tbsp): A quality balsamic brings depth and a hint of sweetness that ties everything together without being cloying.
- Dijon mustard (1 tsp): This is the secret emulsifier that keeps the dressing from separating, plus it adds a subtle sharpness that wakes up your taste buds.
- Honey (1 tsp): Just enough to round out the acidity and bring harmony to the vinaigrette, I once forgot it and the dressing tasted flat.
- Salt and black pepper: Season to your taste, but don't skip the pepper, it adds a gentle heat that plays beautifully with the goat cheese.
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 thick. It should cling to the whisk when you lift it, that's how you know it's emulsified.
- Dress the spinach:
- Put the spinach in a large salad bowl and drizzle half the vinaigrette over it, then toss gently with your hands or tongs until every leaf glistens. Don't drown it, you want just enough to coat without pooling at the bottom.
- Add the toppings:
- Scatter the crumbled goat cheese, dried cranberries, and candied pecans over the dressed spinach. I like to distribute them unevenly so every forkful feels like a little surprise.
- Finish and toss:
- Drizzle the remaining vinaigrette over everything and give it one last gentle toss to bring it all together. Serve it right away while the pecans are still crunchy and the spinach is still perky.
Save One evening, I made this salad for my mom, who usually dismisses anything green as rabbit food. She finished her entire bowl, then quietly asked if there was more. I watched her scrape up every last cranberry and crumb of goat cheese with her fork. She didn't say much after that, but she didn't have to. Sometimes food speaks louder than words ever could.
Choosing Your Greens
Baby spinach is my go to because it's tender and doesn't need any prep beyond a quick rinse, but I've also used arugula when I want a peppery bite. If your spinach comes pre washed, give it a taste first, sometimes those bags have a metallic edge that benefits from a rinse in cold water. The key is making sure the leaves are completely dry before dressing them, or the vinaigrette will slide right off and pool at the bottom. I learned that the hard way after serving a watery salad to dinner guests and pretending it was supposed to be like that.
Making It Your Own
I've swapped the pecans for walnuts when that's what I had, and honestly, they're just as good, especially if you toast them lightly first. Sliced strawberries or fresh pear in place of cranberries make this feel more summery and add a juicy freshness that's hard to beat. Once, I added thinly sliced red onion because I was feeling bold, and it gave the salad a sharp bite that my husband loved but my kids refused to touch. You can also crumble in some crispy bacon if you're not worried about keeping it vegetarian, the salty crunch is incredible against the goat cheese.
Storing and Serving Tips
This salad is best enjoyed immediately, but if you need to prep ahead, keep the components separate until the last minute. Store the washed and dried spinach in the fridge wrapped in a clean kitchen towel, and keep the vinaigrette in a sealed jar where it'll last for up to a week. The candied pecans can be made days in advance and stored in an airtight container, they actually get better as they sit. When you're ready to serve, just toss everything together and it'll taste like you just made it from scratch.
- If you're bringing this to a gathering, pack the vinaigrette separately and toss everything on site so it stays crisp.
- Leftover vinaigrette is fantastic drizzled over roasted vegetables or grilled chicken, don't let it go to waste.
- For a heartier meal, add grilled chicken or seared salmon on top and call it dinner.
Save This salad has become my reliable answer to the question of what to make when I want something light but satisfying. It never lets me down, and it always makes people happy.
Recipe FAQs
- → Can I make the balsamic vinaigrette ahead of time?
Yes, prepare the vinaigrette up to two days in advance. Store it in an airtight container in the refrigerator. Whisk or shake well before using, as the ingredients may separate.
- → How do I keep the spinach from wilting?
Ensure the spinach is completely dry before dressing. Toss gently with half the vinaigrette just before serving, and add remaining dressing at the last moment for maximum freshness and crispness.
- → What nuts can I substitute for pecans?
Walnuts, almonds, or pine nuts work wonderfully as alternatives. You can also use candied versions of these nuts for consistent sweetness and crunch.
- → Is this salad vegetarian and gluten-free?
Yes, this salad is naturally vegetarian and gluten-free. Verify that all purchased ingredients, particularly the goat cheese and mustard, carry appropriate certifications if strict dietary adherence is needed.
- → Can I add protein to make it a complete meal?
Absolutely. Grilled chicken, pan-seared salmon, or roasted chickpeas pair beautifully with this salad and transform it into a satisfying main course.