Spinach Goat Cheese Salad (Printable)

Vibrant spinach with creamy goat cheese, sweet cranberries, candied pecans, and balsamic vinaigrette. Light, elegant, and ready in 20 minutes.

# What You Need:

→ Salad

01 - 5 ounces baby spinach leaves, washed and dried
02 - 3.5 ounces 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

# 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 comes together in the time it takes to set the table, no cooking skills required beyond whisking.
  • The sweet-tart-creamy balance makes every bite feel a little fancy without any fuss.
  • You can prep the components ahead and toss them together right before serving, so it always tastes fresh.
  • It works as a quick weeknight dinner or dressed-up starter, depending on how you plate it.
02 -
  • Dress the salad right before serving, not a minute sooner, or the spinach will wilt and the pecans will lose their crunch.
  • If your vinaigrette separates while sitting, just whisk it again for a few seconds and it'll come back together perfectly.
  • Crumble the goat cheese with your fingers, not a knife, so you get irregular chunks that melt differently and create pockets of creaminess.
03 -
  • Toast your own pecans with a little butter and brown sugar if you can't find candied ones, it takes five minutes and tastes incredible.
  • Use a shallow, wide bowl for serving so the toppings don't all sink to the bottom and every scoop looks abundant.
  • If the goat cheese is too firm to crumble, let it sit at room temperature for ten minutes, it'll break apart easily and taste creamier.
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