Spinach Goat Cheese Salad (Printable Version)

Fresh spinach with creamy goat cheese, dried cranberries, candied pecans, and balsamic vinaigrette. Light, elegant, and ready in 20 minutes.

# What You'll Need:

→ Salad

01 - 5 oz baby spinach leaves, washed and dried
02 - 3.5 oz goat cheese, crumbled
03 - 0.5 cup dried cranberries
04 - 0.75 cup candied pecans, roughly chopped

→ Balsamic Vinaigrette

05 - 3 tablespoons extra-virgin olive oil
06 - 1.5 tablespoons balsamic vinegar
07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon honey
09 - Salt and freshly ground black pepper to taste

# Cooking 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 spinach leaves. Drizzle with half of the vinaigrette and toss gently to coat evenly.
03 - Add crumbled goat cheese, dried cranberries, and candied pecans to the spinach mixture.
04 - Drizzle remaining vinaigrette over the salad and toss lightly to combine all ingredients without crushing delicate leaves.
05 - Divide among serving plates immediately. Garnish with additional pecans or cranberries if desired.

# Expert Advice:

01 -
  • It comes together faster than most takeout orders, yet tastes like youve fussed for hours.
  • The balance of creamy, sweet, crunchy, and tangy hits every craving at once without feeling heavy.
  • You can prep the components ahead and toss everything together right before serving, making it perfect for unexpected guests.
02 -
  • If you dress the spinach too early, it will wilt into sad, soggy greens, always toss right before serving.
  • Cold goat cheese crumbles into hard little pebbles, let it warm up slightly for that creamy, luxurious texture everyone loves.
  • Tasting the vinaigrette before it hits the salad lets you adjust the balance, a pinch more honey or salt can completely transform it.
03 -
  • Whisking the vinaigrette in a jar with a tight lid makes emulsifying effortless and gives you a storage container in one step.
  • If the goat cheese is too tangy for your taste, try a milder chevre or even crumbled feta for a saltier, less sharp flavor.
  • Leftover vinaigrette keeps in the fridge for up to a week and tastes incredible drizzled over roasted vegetables or grain bowls.
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