Save to Pinterest My hands were full of grocery bags when the cheese vendor at the farmers market called me over, insisting I try a new batch of goat cheese she'd just set out. One bite of that tangy, creamy round and I knew exactly what I wanted for dinner. I grabbed a container of baby spinach from the next stall, some cranberries I had no plan for, and headed home with a salad taking shape in my mind. That improvised bowl became this recipe, and I've been making it ever since whenever I need something that feels both effortless and special.
I brought this salad to a potluck once, half apologizing because it seemed too simple next to the casseroles and roasts. By the end of the night, my bowl was empty and three people had asked for the recipe. One friend admitted she'd gone back for thirds, sneaking spoonfuls when she thought no one was looking. It taught me that sometimes the dishes people remember aren't the ones you labored over, but the ones that just taste clean and bright and exactly right.
Ingredients
- Baby spinach leaves (150 g): The tender, mild greens are the perfect base because they don't wilt too fast and their subtle flavor lets the toppings shine.
- Goat cheese (100 g): Crumbled goat cheese adds a creamy tang that balances the sweetness; if it's too sharp for you, let it sit at room temperature for ten minutes to mellow.
- Dried cranberries (60 g): These bring little bursts of sweetness and chew, and I've learned to buy the ones without added sugar for a more natural flavor.
- Candied pecans (80 g): The crunchy, caramelized nuts are what make people come back for more; you can buy them ready-made or toast your own with a drizzle of maple syrup.
- Extra-virgin olive oil (3 tbsp): Use the good stuff here since it's not being cooked, and the fruity notes will come through in every bite.
- Balsamic vinegar (1½ tbsp): A quality balsamic makes all the difference; look for one that's thick and slightly sweet rather than harsh and thin.
- Dijon mustard (1 tsp): This is the secret emulsifier that keeps your vinaigrette from separating and adds a subtle kick.
- Honey (1 tsp): Just enough sweetness to round out the acidity without making the dressing sugary or cloying.
- Salt and black pepper: Season to taste, but go light on the salt since the goat cheese already brings plenty of savory depth.
Instructions
- Whisk the vinaigrette:
- In a small bowl, combine the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper, whisking briskly until the mixture thickens slightly and looks glossy. If it separates while you're prepping the salad, just give it another quick whisk before drizzling.
- Dress the spinach:
- Place the spinach in a large bowl and drizzle with half the vinaigrette, tossing gently with your hands or tongs so every leaf gets a light coating. Overdressing at this stage will make it soggy, so hold back and add more at the end if needed.
- 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 little of everything. The contrast of textures is what makes this salad sing, so don't just dump them in one spot.
- Final toss and serve:
- Drizzle the remaining vinaigrette over the top and toss everything lightly to combine, being careful not to crush the goat cheese too much. Serve immediately while the greens are still crisp and the pecans haven't softened.
Save to Pinterest One evening, I made this salad for myself after a long day and sat outside with the bowl in my lap, watching the sky turn pink. There was something about the combination of flavors, the way the sweet and tangy and creamy all came together, that felt like a small reset button. I realized then that some recipes aren't just about feeding yourself; they're about giving yourself a moment to slow down and notice what you're tasting.
Storing and Serving
This salad is best eaten fresh, but if you need to prep ahead, keep the components separate. Store the washed and dried spinach in a container lined with paper towels, the vinaigrette in a sealed jar in the fridge, and the toppings in small bowls at room temperature. When you're ready to eat, toss everything together and it'll taste like you just made it. Leftover dressed salad won't keep well, so only make what you'll finish in one sitting.
Variations to Try
I've swapped the pecans for toasted walnuts when that's what I had on hand, and the earthier flavor worked beautifully. Sliced strawberries or fresh pear add a juicy element that's perfect in the spring and summer. For extra protein, I sometimes add grilled chicken or chickpeas, turning it from a side into a full meal. One friend of mine uses feta instead of goat cheese and adds a handful of pomegranate seeds in the fall, which looks stunning and tastes incredible.
Pairing Suggestions
This salad shines alongside roasted chicken or salmon, but it's also hearty enough to stand alone as a light lunch with a slice of crusty bread. I've served it before pasta dinners and after heavy holiday meals, and it always feels like the right choice. The bright acidity cuts through richer dishes, and the sweetness makes it feel celebratory without being fussy.
- Serve with a chilled Sauvignon Blanc or a light sparkling wine to echo the tangy vinaigrette.
- Pair with a simple soup like roasted tomato or butternut squash for a satisfying meal.
- Offer it as a starter before grilled steak or pork chops to balance the richness.
Save to Pinterest This salad has become my go-to whenever I want something that feels nourishing without any fuss, and I hope it does the same for you. It's proof that a handful of good ingredients and a little attention can turn into something you'll crave again and again.
Questions & Answers
- → Can I prepare this salad ahead of time?
Wash and dry the spinach, prepare the vinaigrette, and chop the toppings in advance. Keep components separate and assemble just before serving to maintain crispness and prevent the spinach from wilting.
- → What are good substitutes for goat cheese?
Feta cheese, ricotta salata, or crumbled blue cheese work well. For a vegan option, use cashew cheese or store-bought vegan cheese crumbles for a similar creamy texture.
- → How do I make the salad more filling?
Add grilled chicken, quinoa, or lentils to boost protein and make it a complete meal. Sliced hard-boiled eggs or roasted chickpeas are also excellent additions.
- → Can I substitute the candied pecans?
Absolutely. Candied walnuts, almonds, or sunflower seeds work beautifully. You can also toast raw nuts with a drizzle of honey and a pinch of salt for a homemade candied version.
- → What wine pairs well with this salad?
Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the flavors perfectly. Light reds such as Pinot Noir also pair nicely, especially if served as a starter before a heavier main course.
- → How should I store leftover vinaigrette?
Keep the balsamic vinaigrette in an airtight glass container in the refrigerator for up to two weeks. Shake well before use, as the oil and vinegar may separate over time.