Spinach Goat Cheese Salad

The crunch of candied pecans against creamy goat cheese caught me off guard the first time I threw this together on a busy Tuesday. I had guests coming in an hour and needed something that looked impressive but wouldn't chain me to the stove. What started as panic turned into my most requested dish, the kind people ask me to bring to potlucks by name. Sometimes the best recipes aren't the ones you plan, they're the ones that rescue you and then stick around.

I made this for my sister's birthday brunch last spring, and she kept going back for seconds while insisting she was too full. The way the cranberries caught the morning light in the bowl made the whole table pause before diving in. Everyone wanted the recipe, but more than that, they wanted to know where I learned to make something so simple look so alive. I didn't have the heart to tell them it was born out of desperation and a well-stocked pantry.

Ingredients

• Baby spinach leaves (150 g): These tender greens don't need chopping and wilt just slightly under the dressing, creating the perfect base that holds up without getting soggy.
• Goat cheese (100 g): The tangy creaminess melts into the vinaigrette in the best way, coating the spinach with little pockets of richness that make each forkful different.
• Dried cranberries (60 g): They add bursts of sweetness that cut through the tang of the cheese and vinegar, and I've learned to buy extra because I snack on them while assembling.
• Candied pecans (80 g): The sugary crunch is non-negotiable here, it's the texture that makes people come back for more, so don't skip them or swap for plain nuts.
• Extra-virgin olive oil (3 tbsp): Use the good stuff, you'll taste it in every bite, and it helps the vinaigrette cling to the leaves without weighing them down.
• Balsamic vinegar (1½ tbsp): This brings the sharpness that balances all the sweetness, and a little goes a long way, so measure carefully or it overpowers everything.
• Dijon mustard (1 tsp): It emulsifies the dressing and adds a subtle bite that deepens the flavor without screaming mustard.
• Honey (1 tsp): Just enough to round out the vinegar's edges and tie the whole dressing together with a whisper of floral sweetness.
• Salt and black pepper: Season to taste, but don't be shy, the spinach needs more than you think, and fresh cracked pepper adds a gentle heat.

Instructions

Whisk the vinaigrette:

In a small bowl, combine olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper, whisking until it thickens slightly and everything blends into a glossy emulsion. Taste it on a spinach leaf to check the balance, adjusting honey or vinegar as needed.

Dress the spinach:

Place the spinach in a large salad bowl and drizzle half the vinaigrette over it, tossing gently with your hands or tongs so every leaf gets a light coating. You want them glistening, not drowning.

Add the toppings:

Scatter the crumbled goat cheese, dried cranberries, and candied pecans over the dressed spinach, distributing them evenly so each serving gets a bit of everything. Drizzle the remaining vinaigrette over the top and toss once more, lightly, to bring it all together.

Serve immediately:

Transfer to individual plates or serve family-style from the bowl while the pecans are still crunchy and the spinach hasn't wilted. Garnish with extra pecans or cranberries if you want it to look even prettier.

Save

One evening, I served this to a friend who claimed she didn't like goat cheese, and I watched her face change with the first bite. She finished her plate in silence, then looked up and said, maybe I just never had it like this. That moment reminded me that food isn't just about ingredients, it's about how they come together to tell a different story than any single one could alone.

Making It Your Own

I've swapped the pecans for walnuts when that's what I had on hand, and while the flavor shifts a little earthier, the salad still sings. Sliced apples or pears add a crisp freshness that makes it feel more like a full meal, especially in the fall when they're at their peak. If you want to make it vegan, use cashew-based cheese and maple syrup instead of honey, and honestly, it's just as satisfying. The beauty of this salad is that it forgives substitutions because the structure, the balance of sweet, tangy, creamy, and crunchy, holds no matter what.

Pairing and Serving Ideas

This salad shines as a starter before roasted chicken or grilled fish, but I've also eaten it straight from the bowl as lunch with a hunk of crusty bread. A crisp Sauvignon Blanc cuts through the richness beautifully, and if you're a red wine person, a light Pinot Noir won't overpower the delicate flavors. I've served it at brunches, dinner parties, and quiet weeknight meals, and it adapts to the occasion without losing its charm. It's one of those rare dishes that feels elegant but never precious.

Storage and Prep Tips

You can wash and dry the spinach a day ahead, store it in the fridge wrapped in paper towels inside a bag, and it'll stay crisp. The vinaigrette keeps in a jar in the fridge for up to a week, just shake it well before using. I like to portion out the goat cheese, cranberries, and pecans into small bowls before guests arrive, so assembly takes thirty seconds when it's time to eat.

• Always bring the vinaigrette to room temperature before tossing, cold dressing doesn't coat the leaves as well.
• If you're taking this to a potluck, pack the components separately and assemble on-site for maximum crunch.
• Leftover dressed salad doesn't keep well, but undressed spinach and toppings will last another day if stored separately.

Save

This salad has become my go-to when I want to feel like I've got my life together without actually spending hours in the kitchen. It's proof that sometimes the simplest combinations, when done with care, can outshine anything complicated.

Recipe Questions & Answers

→ Can I prepare this salad ahead of time?

Prepare the vinaigrette and chop ingredients in advance. Assemble just before serving to keep the spinach crisp and pecans crunchy. You can store components separately in airtight containers for up to 24 hours.

→ What can I substitute for goat cheese?

Use feta cheese, ricotta salata, or blue cheese for different flavor profiles. For a vegan option, try cashew cheese or store-bought vegan cheese alternatives that crumble well.

→ How do I make candied pecans from scratch?

Toss raw pecans with melted butter, brown sugar, cinnamon, and salt. Spread on a baking sheet and toast at 350°F (175°C) for 8-10 minutes, stirring halfway through. Cool completely before using.

→ Is this salad gluten-free?

Yes, all core ingredients are naturally gluten-free. Verify that your Dijon mustard and any store-bought candied pecans are labeled gluten-free to avoid cross-contamination.

→ What wine pairs best with this salad?

Crisp Sauvignon Blanc or light Pinot Noir complement the salad's tangy vinaigrette and creamy goat cheese. The acidity in white wine especially enhances the balsamic notes.

→ Can I add protein to make it a main course?

Absolutely. Top with grilled chicken breast, pan-seared salmon, roasted chickpeas, or candied walnuts with added nuts. This transforms it into a satisfying entrée.