Spinach Goat Cheese Salad (Printable)

Vibrant salad of tender spinach, creamy goat cheese, dried cranberries, and candied pecans with 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 Steps:

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 Hints:

01 -
  • It comes together in the time it takes to set the table, no stress involved.
  • The balance of creamy, crunchy, sweet, and tangy hits every craving at once.
  • It looks fancy enough for guests but feels easy enough for a regular Tuesday.
  • You can prep the components ahead and toss everything together right before serving.
02 -
  • Make sure your spinach is completely dry before dressing it, any water left on the leaves will dilute the vinaigrette and make everything soggy.
  • Don't toss the salad until you're ready to serve, the goat cheese can get mushy and the pecans lose their crunch if it sits too long.
  • If you're making this for a crowd, keep the vinaigrette separate and let people dress their own portions so nothing wilts.
03 -
  • Toast your pecans lightly before candying them to bring out a deeper, nuttier flavor that makes the whole salad taste more complex.
  • Add the goat cheese last and don't toss too hard, you want creamy crumbles, not a mushy mess mixed into the greens.
  • A pinch of flaky sea salt on top right before serving elevates the whole dish and makes the flavors pop.
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