Pin It My neighbor handed me a bag of spinach from her garden one Saturday morning, far more than I could use in smoothies. I tossed it with whatever I had in the pantry: some goat cheese left from a dinner party, cranberries I'd bought for baking, and pecans I'd candied weeks earlier on a whim. That careless assembly turned into the salad I now make whenever I want something that feels special without any fuss.
I brought this salad to a potluck once, worried it was too simple compared to the casseroles and roasts everyone else made. Three people asked for the recipe before we even finished eating. One friend admitted she ate it straight from the bowl in her kitchen the next day, standing over the sink, because she couldn't wait to plate it properly.
Ingredients
- Baby spinach leaves (150 g): The tender, mild leaves are the perfect base because they don't wilt too fast and their slight earthiness balances the sweet toppings.
- Goat cheese (100 g): Crumbled goat cheese brings creamy tang that melts slightly into the warm vinaigrette, coating every bite with richness.
- Dried cranberries (60 g): Their chewy sweetness cuts through the sharpness of the cheese and vinegar, adding little bursts of flavor.
- Candied pecans (80 g): Crunchy, caramelized pecans give texture and a hint of indulgence that makes this salad feel like a treat.
- Extra-virgin olive oil (3 tbsp): Use the good stuff here because its fruity, peppery notes form the backbone of the dressing.
- Balsamic vinegar (1½ tbsp): A quality balsamic with some sweetness and depth makes all the difference, avoid anything too harsh or thin.
- Dijon mustard (1 tsp): It emulsifies the dressing and adds a subtle kick that wakes up the other flavors without overpowering them.
- Honey (1 tsp): Just enough to round out the acidity and bring everything into balance, plus it helps the dressing cling to the greens.
- Salt and black pepper: Freshly cracked pepper is key, it adds little pops of heat that brighten each forkful.
Instructions
- Make the vinaigrette:
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until the mixture looks glossy and slightly thickened. Taste it and adjust the seasoning now, because once it hits the greens, it's harder to fix.
- Dress the spinach:
- Place the spinach in a large salad bowl and drizzle half the vinaigrette over the top. Toss gently with your hands or tongs until every leaf is lightly coated but not drenched.
- Add the toppings:
- Scatter the crumbled goat cheese, dried cranberries, and candied pecans evenly over the dressed spinach. Don't stir yet, just let them sit on top for a moment so you can see how pretty it looks.
- Finish and toss:
- Drizzle the remaining vinaigrette over everything and toss lightly, just enough to distribute the toppings without breaking up the cheese too much. Serve immediately while the pecans are still crisp.
Pin It One evening, I served this salad to a friend who claimed she hated goat cheese. She picked at it cautiously, then went back for seconds without saying a word. Later, she texted me asking where I bought the cheese, because apparently, she didn't hate it after all.
How to Candy Your Own Pecans
If you have ten extra minutes, toss pecans in a skillet with a tablespoon of butter, two tablespoons of sugar, and a pinch of salt over medium heat. Stir constantly until the sugar melts and coats the nuts in a glossy shell, then spread them on parchment to cool. They'll taste better than anything you can buy, and your kitchen will smell like a bakery.
Making It Your Own
Swap the cranberries for dried cherries or chopped figs if you want a deeper, less tart sweetness. Add thin slices of apple or pear for extra crunch and a bit of juice that mingles with the dressing. If you're not a goat cheese person, crumbled feta or shaved Parmesan works just as well, though the flavor will be sharper and saltier.
Storing and Serving Tips
This salad doesn't store well once dressed, but you can prep all the components separately and assemble it in under a minute when you're ready to eat. Keep the vinaigrette in a jar in the fridge for up to a week and shake it hard before using. The spinach stays crisp if you wash and dry it thoroughly, then store it wrapped in a clean towel inside a sealed container.
- Serve this as a starter before roasted chicken or grilled fish.
- Pack the components separately for lunch and toss them together at your desk.
- Double the recipe for a crowd and present it on a big platter, it looks stunning and feeds a party.
Pin It This salad has become my go to whenever I need something that feels like care without much effort. It reminds me that good food doesn't have to be complicated, just thoughtful and made with things that taste alive.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Prepare the vinaigrette up to 2 days ahead and store in an airtight container. Wash and dry the spinach the morning of serving. However, assemble the salad just before eating to keep the greens crisp and prevent wilting from the dressing.
- → What are good substitutes for goat cheese?
Feta cheese, ricotta salata, or crumbled blue cheese work wonderfully as alternatives. For a vegan option, use cashew-based or almond-based cheese. Each will provide a different flavor profile while maintaining the creamy element of the dish.
- → How do I make candied pecans at home?
Toss pecan halves with melted butter, brown sugar, cinnamon, and a pinch of salt. Spread on a baking sheet and bake at 325°F for 10-12 minutes, stirring halfway through. Cool completely before using. They'll crisp up as they cool and stay crunchy for several days in an airtight container.
- → Is this salad suitable for meal prep?
Store dressed spinach separately from the toppings for up to one day. Keep the vinaigrette in a sealed container, and store pecans, cranberries, and goat cheese in separate containers. Combine components just before serving to maintain optimal texture and freshness.
- → What wine pairs best with this salad?
A crisp Sauvignon Blanc complements the tangy vinaigrette beautifully, while a light Pinot Noir pairs nicely with the earthiness of spinach and richness of goat cheese. For non-alcoholic options, sparkling water with fresh lemon or a herbal tea work well.
- → Can I make a larger batch for a crowd?
Yes, this salad scales easily. Simply multiply all ingredients by the number of servings needed. For groups larger than eight, consider making the vinaigrette in a larger batch and toss components gently in stages to avoid over-dressing and wilting the greens.