Spinach Goat Cheese Salad (Printable)

Tender spinach with creamy goat cheese, sweet cranberries, and crunchy candied pecans tossed in tangy balsamic vinaigrette.

# Ingredient List:

→ 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

# Directions:

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 dressed spinach.
04 - Drizzle over the remaining vinaigrette and toss lightly to combine all ingredients.
05 - Transfer to serving plates immediately, garnished with extra pecans or cranberries if desired.

# Expert Tips:

01 -
  • It comes together in the time it takes to set the table, but looks like you planned it for days.
  • The sweet, tangy, creamy, and crunchy elements hit every craving at once without feeling heavy.
  • You can double or triple it without any extra effort, and it always disappears first at gatherings.
02 -
  • Dress the salad right before serving or the spinach will wilt and the pecans will lose their crunch within minutes.
  • If your goat cheese is too firm to crumble, warm it slightly in your hands or leave it at room temperature for ten minutes.
  • Whisk the vinaigrette vigorously until it looks creamy and unified, otherwise the oil will pool at the bottom of the bowl.
03 -
  • Use a salad spinner to dry the spinach completely, any water left on the leaves will dilute the vinaigrette and make everything soggy.
  • Crush a few of the candied pecans into smaller bits so every bite has a little crunch, not just the occasional big piece.
  • Warm the vinaigrette slightly before tossing if you want the goat cheese to soften and melt just a little into the greens.
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