Save My neighbor showed up one afternoon with a bowl of this salad, still glistening from the dressing. She'd made it for a luncheon and had leftovers, and I remember thinking it looked almost too pretty to eat. The goat cheese was tangy against the sweet cranberries, and those candied pecans added a crunch I didn't expect. I asked for the recipe immediately, scribbling it on the back of an envelope while she laughed at my urgency.
I started making this salad for book club nights, and it became the dish everyone asked about. One evening, someone brought wine that paired so well with the balsamic vinaigrette that we all stopped talking mid-sentence. It's one of those recipes that makes you look like you tried harder than you did, which is exactly the kind of cooking I appreciate most.
Ingredients
- Baby spinach leaves: Use the tender, small leaves for the best texture, they don't need any chopping and they wilt just slightly under the dressing in the most perfect way.
- Goat cheese: Crumble it yourself from a log rather than buying pre-crumbled, it tastes fresher and creamier, plus it holds its shape better when you toss the salad.
- Dried cranberries: These add bursts of sweetness that balance the tangy vinaigrette, and if they're a bit too dry, you can plump them in warm water for a few minutes.
- Candied pecans: Store-bought works fine, but if you have five extra minutes, making your own with a little butter and brown sugar changes everything.
- Extra-virgin olive oil: Go for something fruity and smooth, not too peppery, since it's the base of your dressing and you'll taste it clearly.
- Balsamic vinegar: A decent balsamic makes all the difference, it should be slightly sweet and syrupy, not harsh or too acidic.
- Dijon mustard: This is what helps the dressing emulsify and stay creamy, plus it adds a subtle sharpness that ties everything together.
- Honey: Just a teaspoon rounds out the acidity and brings warmth to the vinaigrette without making it sugary.
Instructions
- Whisk the vinaigrette:
- In a small bowl, combine the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper, whisking briskly until it thickens slightly and looks glossy. Taste it on a spinach leaf to check the balance.
- Dress the spinach:
- Place the spinach in a large bowl and drizzle half the vinaigrette over it, tossing gently with your hands or tongs so every leaf gets lightly coated. Don't drown it, you want just enough to make the greens glisten.
- Add the toppings:
- Scatter the crumbled goat cheese, cranberries, and candied pecans over the dressed spinach. Drizzle the remaining vinaigrette on top and toss lightly, being careful not to break up the goat cheese too much.
- Serve right away:
- Transfer to individual plates or a serving platter and add a few extra pecans or cranberries on top if you want it to look extra inviting. This salad is best enjoyed immediately while the greens are still crisp.
Save There was one dinner party where I served this as a starter, and my friend's husband, who claims he hates salad, went back for seconds. He said it was the pecans that got him, but I think it was the way everything worked together. Sometimes a dish just wins people over without trying too hard, and that's when you know you've got a keeper.
What to Serve It With
This salad pairs beautifully with roasted chicken, grilled salmon, or a simple pasta dish. I've also served it alongside crusty bread and soup for a light but satisfying meal. If you're having it as a main, consider adding grilled chicken or chickpeas for extra protein.
Swaps and Substitutions
If goat cheese isn't your thing, crumbled feta or blue cheese work just as well, each bringing their own sharpness. Walnuts or sliced almonds can replace the pecans, and fresh apple or pear slices add a crisp, juicy contrast. For a vegan version, swap in a plant-based cheese and use maple syrup instead of honey in the dressing.
Storage and Prep Ahead
You can wash and dry the spinach a day ahead, storing it wrapped in paper towels inside a sealed container. The vinaigrette keeps in the fridge for up to a week, just give it a good shake before using. Keep all the toppings separate until you're ready to assemble so everything stays fresh and textured.
- Store leftover dressed salad in the fridge, but expect it to wilt within an hour or two.
- If you have extra vinaigrette, use it on roasted vegetables or drizzle it over grilled meats.
- Candied pecans can be made in advance and stored in an airtight container for up to two weeks.
Save This salad has become one of those recipes I make without thinking, the kind that feels effortless but always impresses. I hope it becomes that for you too.
Recipe Questions & Answers
- → Can I prepare this salad ahead of time?
It's best assembled just before serving to keep the spinach crisp and the pecans crunchy. However, you can prepare the vinaigrette and chop the toppings several hours in advance, then toss everything together when ready to eat.
- → What can I use instead of goat cheese?
Feta cheese, ricotta, or crumbled blue cheese work wonderfully. For a vegan alternative, use vegan cheese or cashew cream. Each option adds a different flavor profile while maintaining the salad's appeal.
- → How do I make the vinaigrette less acidic?
Add more honey or a pinch of sugar to balance the balsamic vinegar's tanginess. Alternatively, reduce the vinegar slightly and increase the olive oil for a milder dressing.
- → Can I toast the pecans myself?
Absolutely. Toast raw pecans in a 350°F oven for 8-10 minutes until fragrant, then toss with a light coating of melted butter, brown sugar, and sea salt while warm for homemade candied pecans.
- → What wines pair well with this salad?
Crisp Sauvignon Blanc, light Pinot Noir, or Vermentino complement the salad's flavors beautifully. The acidity in white wines especially cuts through the richness of the goat cheese.
- → Is this salad suitable for meal prep?
Keep components separate if prepping for multiple servings. Store spinach, toppings, and dressing in individual containers. Assemble within a few hours of eating to maintain texture and freshness.