Spinach Goat Cheese Salad (Printable)

Fresh spinach, creamy goat cheese, tart cranberries, and crunchy candied pecans in a tangy balsamic vinaigrette.

# What You Need:

→ Salad

01 - 5 oz baby spinach leaves, washed and dried
02 - 3.5 oz goat cheese, crumbled
03 - 1/2 cup dried cranberries
04 - 3/4 cup candied pecans, roughly chopped

→ Balsamic Vinaigrette

05 - 3 tablespoons extra-virgin olive oil
06 - 1.5 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.
05 - Transfer to serving plates immediately, garnished with extra pecans or cranberries if desired.

# Expert Tips:

01 -
  • It tastes expensive but uses simple ingredients you probably already have lying around.
  • The sweet and tangy combo hits every flavor note without feeling heavy or overdressed.
  • You can toss it together in the time it takes to set the table.
  • It works just as well for a quiet solo lunch as it does for impressing dinner guests.
02 -
  • Dry your spinach completely after washing or the dressing will slide right off and pool at the bottom of the bowl.
  • Don't toss the salad until you're ready to serve, once dressed it starts wilting within minutes.
  • If your goat cheese is too firm to crumble, let it sit at room temperature for ten minutes first.
03 -
  • Taste your vinaigrette before adding it to the salad, it should be slightly too strong on its own because the greens will mellow it out.
  • Use your hands to toss the salad instead of tongs, you'll coat everything more evenly without bruising the spinach.
  • If you're making your own candied pecans, let them cool completely before adding or they'll wilt the spinach on contact.
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