Spinach Goat Cheese Salad

It was a Tuesday afternoon when I threw this together for myself, no plan, just hungry and staring at a bag of spinach that needed using. I had leftover goat cheese from a dinner party, some cranberries I'd bought impulsively, and pecans I'd candied the week before for no real reason. What started as scraps turned into something I now make at least twice a month. Sometimes the best recipes aren't the ones you hunt down, they're the ones that find you when you're just trying not to waste food.

I made this for a small dinner once, and my friend who claims to hate salads went back for seconds. She said it was the goat cheese that got her, but I think it was the candied pecans doing the real work. We ended up sitting at the table longer than usual, just talking and picking at the bowl until it was gone. That's when I realized a good salad doesn't need to apologize for being a salad.

Ingredients

• Baby spinach leaves (150 g): Tender and mild, they don't need chopping and they soak up the dressing without wilting too fast if you dress them lightly at first.
• Goat cheese (100 g, crumbled): Creamy and tangy, it melts slightly into the warm spots of the salad and adds richness without making things heavy.
• Dried cranberries (60 g): They bring a chewy sweetness that balances the sharpness of the vinegar and the funk of the cheese.
• Candied pecans (80 g, chopped): Crunchy, sweet, a little caramelized, they're the textural hero here and worth making from scratch if you have five extra minutes.
• Extra-virgin olive oil (3 tbsp): Use a fruity one if you have it, the flavor really comes through in a simple dressing like this.
• Balsamic vinegar (1½ tbsp): The backbone of the vinaigrette, it adds depth and a slight sweetness that plays well with the cranberries.
• Dijon mustard (1 tsp): It helps emulsify the dressing and adds a subtle sharpness that wakes everything up.
• Honey (1 tsp): Just enough to round out the acidity and bring the whole dressing into balance.
• Salt and black pepper: Always taste your dressing before you pour it, a pinch more salt can completely change the game.

Instructions

Make the vinaigrette:

In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until it looks glossy and smooth. Taste it on a spinach leaf to check the balance.

Dress the greens:

Put the spinach in a large bowl and drizzle half the vinaigrette over it, then toss gently with your hands or tongs so every leaf gets a little love. Don't drown it, you want it lightly coated, not soggy.

Add the toppings:

Scatter the crumbled goat cheese, cranberries, and candied pecans over the dressed spinach. They should look a little messy and abundant, not arranged.

Finish and toss:

Drizzle the rest of the vinaigrette over everything and toss lightly one more time, just enough to mix without bruising the spinach. Serve it right away while the pecans are still crunchy.

Save

One evening I brought this to a potluck, and someone asked if I'd bought it from a café. I laughed because I'd made it in ten minutes while my pasta water was boiling. It's one of those dishes that makes you look more put-together than you actually are, and I'm never mad about that.

What to Serve It With

This salad works beautifully as a starter before roast chicken or grilled salmon, but it also holds its own as a light lunch with a slice of crusty bread on the side. I've served it alongside pasta, tucked it next to a frittata at brunch, and even eaten it straight from the bowl while standing at the counter. It's flexible like that, and it never feels out of place.

Swaps and Tweaks

If you don't have goat cheese, feta or blue cheese work well, though they'll change the vibe a bit. Walnuts or slivered almonds can stand in for pecans, and if you want more fruit, thin slices of apple or pear add a crisp freshness that's really nice. I've also used arugula instead of spinach when I wanted something peppery, and it was a completely different salad in the best way.

Storing and Prepping Ahead

You can wash and dry the spinach a day ahead and keep it in the fridge wrapped in a clean towel. The vinaigrette holds for up to a week in a jar, just shake it before using. The key is to keep everything separate until you're ready to serve, then it comes together in less than a minute.

• Store the goat cheese, cranberries, and pecans in separate containers so nothing gets soggy.
• If you're packing this for lunch, put the dressing in a small container and pour it on right before eating.
• Leftover dressed salad doesn't keep well, but undressed components can be stored and reassembled the next day.

Save

This salad has become my go-to when I want something that feels nourishing but doesn't require much from me. It's proof that simple ingredients, when they're good ones, don't need much help to shine.

Recipe FAQs

→ Can I prepare this salad ahead of time?

It's best served immediately after tossing to keep the spinach crisp. However, you can prepare the vinaigrette and chop ingredients several hours ahead. Toss everything together just before serving.

→ What can I substitute for goat cheese?

Feta cheese, ricotta salata, or creamy blue cheese work wonderfully. For a vegan option, use dairy-free goat cheese or cashew cream.

→ How do I make candied pecans if I don't have them?

Toast 80g raw pecans at 350°F for 8-10 minutes. Toss with 2 tbsp melted butter, 2 tbsp brown sugar, and a pinch of salt. Return to oven for 5 minutes until caramelized.

→ Is this salad suitable for meal prep?

Store components separately in airtight containers for up to 3 days. Keep the vinaigrette in a mason jar and assemble the salad fresh when ready to eat to maintain texture and flavor.

→ What wine pairs well with this salad?

A crisp Sauvignon Blanc or light Pinot Noir complements the tangy vinaigrette and creamy cheese beautifully. Alternatively, try a Vermentino or Albariño for a refreshing pairing.

→ Can I add protein to make it a complete meal?

Absolutely. Grilled chicken breast, pan-seared salmon, roasted chickpeas, or hard-boiled eggs transform this into a satisfying main course while maintaining its fresh, elegant character.