Spinach Goat Cheese Salad

I threw this salad together on a Wednesday night when I had nothing but odds and ends in the fridge and a handful of spinach that needed using. The goat cheese was left over from a cheese board, the pecans from holiday baking, and somehow it all came together into something I actually wanted to eat again. My sister tried it the next weekend and demanded I write it down, which I never did until now. It's become my go-to when I want something that feels fancy but takes almost no effort.

The first time I made this for company, I was worried it was too simple. My friend Kate took one bite and said it tasted like something from a wine bar, which I took as the highest compliment. We ended up sitting at the table way longer than planned, just talking and going back for seconds. That's when I realized a salad doesn't need to be complicated to feel special.

Ingredients

• Baby spinach leaves: Use the tender, small leaves if you can find them, they're more delicate and don't need any chopping, just make sure they're completely dry or the dressing won't cling.
• Goat cheese: The tangy creaminess is what makes this salad sing, crumble it yourself from a log rather than buying pre-crumbled for better texture and fresher flavor.
• Dried cranberries: They add little bursts of sweetness that balance the sharpness of the cheese, look for ones that are still soft and not rock-hard.
• Candied pecans: You can buy them ready-made or make your own, the sweet crunch is non-negotiable here, it's what makes every bite interesting.
• Extra-virgin olive oil: Use a good one since it's the base of your dressing, it doesn't need to be fancy, just something you'd happily dip bread into.
• Balsamic vinegar: A decent supermarket balsamic works perfectly, you're not drizzling it over ice cream, just whisking it into a vinaigrette.
• Dijon mustard: This is the secret emulsifier that keeps your dressing from separating, plus it adds a subtle sharpness.
• Honey: Just a teaspoon to round out the acidity, it makes the whole dressing taste more balanced and less harsh.
• Salt and black pepper: Freshly cracked pepper makes a difference here, it adds little pops of heat that wake up the greens.

Instructions

Whisk the vinaigrette:

In a small bowl, combine the olive oil, balsamic vinegar, Dijon, honey, salt, and pepper, then whisk briskly until it looks smooth and slightly thickened. If it splits, just whisk again right before using.

Dress the spinach:

Put the spinach in a large bowl and drizzle half the vinaigrette over it, then toss gently with your hands or tongs so every leaf gets lightly coated. Don't overdress at this stage or it'll wilt too fast.

Add the toppings:

Scatter the crumbled goat cheese, cranberries, and candied pecans over the dressed spinach. Drizzle the remaining vinaigrette on top and give it one last gentle toss so everything mingles but doesn't get mushy.

Serve right away:

This salad is best eaten immediately while the spinach is still crisp and the nuts are crunchy. If you wait too long, it'll start to soften and lose its contrast.

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I brought this to a potluck once and someone asked if I'd catered it. I almost laughed because I'd made it in my car with a Tupperware container and a fork twenty minutes before walking in. That's the magic of it, it looks and tastes like you tried hard, but really you just combined a few great ingredients and let them do the work.

Making It Your Own

If you don't have candied pecans, regular toasted walnuts or almonds work beautifully, just toss them in a dry skillet for a few minutes until fragrant. I've also added sliced pears when they're in season, and the crisp sweetness plays really well with the tangy cheese. Sometimes I throw in a handful of thinly sliced red onion for a sharper bite, but only if I'm in the mood for it.

Storing and Planning Ahead

You can prep the vinaigrette up to three days ahead and keep it in a jar in the fridge, just shake it up before using. The salad itself doesn't store well once dressed, but you can wash and dry the spinach, crumble the cheese, and portion out the toppings in separate containers so it's ready to assemble in seconds. I do this on Sunday nights sometimes and it makes weekday lunches feel less like an afterthought.

Pairing and Serving Ideas

This salad is light enough to serve as a starter before pasta or roasted chicken, but hearty enough to be lunch on its own if you're not starving. I love it with a glass of something crisp and cold, Sauvignon Blanc or even a dry rosé. If you're feeding a crowd, double the recipe and toss it in a huge wooden bowl, it always disappears fast.

• Add grilled chicken or chickpeas if you want more protein.
• Swap the cranberries for dried cherries or golden raisins.
• Try crumbled feta or blue cheese if goat cheese isn't your thing.

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This salad has become one of those recipes I don't even think about anymore, I just make it. It's proof that you don't need a long ingredient list or complicated steps to make something you'll actually crave.

Common Questions

→ Can I make this salad ahead of time?

While you can prepare the components in advance, assemble and dress the salad just before serving to keep the spinach crisp and prevent sogginess. Store the vinaigrette separately for up to 3 days.

→ What are good substitutes for goat cheese?

You can use feta cheese, blue cheese, or ricotta salata for different flavor profiles. For a creamier option, try fresh mozzarella or burrata cheese.

→ How do I make this salad vegan?

Replace goat cheese with vegan cheese or crumbled tofu, and substitute honey with maple syrup or agave nectar in the vinaigrette. All other ingredients are naturally plant-based.

→ What nuts can I use instead of pecans?

Candied walnuts, almonds, or hazelnuts work wonderfully. You can also use toasted regular nuts if candied versions aren't available, though they'll have a less sweet flavor.

→ What wine pairs best with this salad?

A crisp Sauvignon Blanc complements the tangy vinaigrette perfectly. Light Pinot Noir or Albariño also pair beautifully, especially if served as a starter before a main course.

→ Can I add protein to make it more filling?

Yes, grilled chicken, roasted chickpeas, lentils, or crumbled tempeh add great protein. Sliced hard-boiled eggs or grilled shrimp also work well for a heartier main-course salad.