Spinach Goat Cheese Salad (Printable Version)

Vibrant fresh salad with tender spinach, creamy goat cheese, sweet cranberries, and crunchy candied pecans in balsamic vinaigrette.

# What You Need:

→ 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

# How to Make It:

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. Serve immediately, garnished with extra pecans or cranberries if desired.

# Expert Advice:

01 -
  • It comes together in less time than it takes to decide what to eat, yet tastes like you put real thought into it.
  • The contrast between creamy goat cheese and crunchy candied pecans makes every bite feel intentional and exciting.
  • You can serve it to guests without breaking a sweat or enjoy it alone on a weeknight without feeling like you're missing out.
  • The balsamic vinaigrette is so good you'll want to keep a jar of it in the fridge for everything.
02 -
  • If you dress the salad too early, the spinach will wilt and the pecans will lose their crunch, so wait until just before serving.
  • Cold goat cheese crumbles more easily than room temperature, I learned this after wrestling with a soft, sticky log one too many times.
  • Whisk the vinaigrette vigorously for at least 30 seconds, a half hearted stir won't emulsify it and you'll end up with oily spinach.
03 -
  • Toast your pecans even if they're already candied, a quick pass in a dry skillet deepens their flavor and makes them extra fragrant.
  • Use a salad spinner to dry your spinach thoroughly, wet greens are the enemy of a good vinaigrette and will dilute all your hard work.
  • Taste your vinaigrette before you dress the salad and adjust the honey or vinegar to your liking, everyone's palate is different.
  • If your goat cheese is too soft to crumble, pop it in the freezer for 10 minutes and it'll firm up just enough to break apart cleanly.
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