Spinach Goat Cheese Salad (Printable Version)

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

# What You'll Need:

→ Salad

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

# 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 comes together in less time than it takes to decide what to watch while you eat.
  • The mix of creamy, crunchy, sweet, and tangy hits every craving at once without feeling heavy.
  • You can prep the vinaigrette days ahead and toss the salad together in under two minutes.
  • It looks impressive enough for guests but requires zero cooking skills or fancy equipment.
02 -
  • Dress the salad right before serving, never in advance, or the spinach will wilt into a sad puddle within minutes.
  • If your goat cheese is too crumbly and dry, it might be past its prime; fresh goat cheese should be creamy and hold together in soft chunks.
  • Candied pecans can burn in seconds if you're making your own, so watch them closely and pull them off the heat as soon as they smell toasty.
03 -
  • Make extra vinaigrette and keep it in a jar; it stays good for a week and works on any green salad or roasted vegetables.
  • If your spinach isn't perfectly dry, the dressing won't cling and you'll end up with a watery mess, so spin it well or pat it with towels.
  • Taste a bite before serving and adjust the vinaigrette; sometimes you need an extra pinch of salt or a drizzle more honey depending on your ingredients.
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