Save on Pinterest The smell of toasted pecans and the bright pop of cranberries against dark green spinach was what first caught my attention at a lunch spot I wandered into after a long morning of errands. I ordered it on impulse, and by the third bite, I was mentally writing down what I tasted. The tangy goat cheese melted just slightly into the leaves, and that balsamic sweetness tied everything together in a way that felt both fancy and effortless. I made it at home two days later and haven't stopped since.
I brought this salad to a potluck once, worried it might seem too simple next to casseroles and lasagnas. But it was gone before anything else, and three people texted me the next day asking for the recipe. One friend admitted she ate it straight from the bowl in her kitchen at midnight. That's when I realized simplicity isn't boring, it's just honest.
Ingredients
- Baby spinach leaves: Use the tender, small leaves for the best texture, they wilt just enough under the dressing without going limp, and always spin them completely dry or the vinaigrette will slide right off.
- Goat cheese: Crumble it yourself from a log rather than buying pre-crumbled, it tastes fresher and creamier, and don't skip the tangy bite it brings to balance the sweetness.
- Dried cranberries: Look for ones that are still slightly plump and not rock-hard, they add bursts of sweetness that play beautifully against the vinegar.
- Candied pecans: You can buy them ready-made or toast your own with a little sugar and butter, either way, chop them roughly so every bite gets a bit of crunch.
- Extra-virgin olive oil: Use a good one here since it's not cooked, the fruitiness comes through and makes the whole dressing taste richer.
- Balsamic vinegar: A decent mid-range bottle works perfectly, you want that sweet-tart depth without spending a fortune.
- Dijon mustard: This is what makes the vinaigrette cling to the leaves instead of pooling at the bottom of the bowl.
- Honey: Just a teaspoon rounds out the acidity and brings everything into harmony.
Instructions
- Whisk the vinaigrette:
- In a small bowl, combine olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper, whisking briskly until it thickens slightly and looks smooth. The mustard helps it emulsify, so don't rush this step.
- Dress the spinach:
- Place the dry spinach in a large bowl and drizzle half the vinaigrette over it, tossing gently with your hands or tongs until every leaf glistens. You want even coverage without drowning the greens.
- Add the toppings:
- Scatter the goat cheese crumbles, cranberries, and candied pecans over the dressed spinach. Don't toss yet, just let them sit on top so you can see the colors.
- Finish and toss:
- Drizzle the remaining vinaigrette over everything and toss lightly, just enough to distribute the ingredients without breaking up the goat cheese too much. Serve right away while the pecans are still crunchy.
Save on Pinterest One evening, I made this salad for myself after a long day and ate it slowly at the kitchen counter with a glass of cold white wine. The quiet crunch of pecans and the way the goat cheese softened into the leaves felt like a small act of care. It reminded me that feeding yourself well doesn't have to be complicated or loud, sometimes it's just about noticing what's on your plate.
How to Make It Your Own
Swap the pecans for walnuts or almonds if that's what you have, or try sliced fresh pears or apples for a crisp, juicy contrast. I've also used feta instead of goat cheese when I wanted something a little saltier, and it worked beautifully. If you want more substance, toss in some grilled chicken or chickpeas, it turns the salad into a full meal without losing its lightness.
Storing and Serving
This salad is best eaten fresh, but if you need to prep ahead, keep the components separate in the fridge and assemble right before serving. The vinaigrette will last up to a week in a sealed jar, just shake it well before using. Leftover dressed salad won't keep well, the spinach wilts and the nuts get soggy, so only make what you'll eat.
What to Serve It With
I love this salad as a starter before roasted chicken or pasta, but it also stands alone as a light lunch with crusty bread on the side. It pairs perfectly with a crisp Sauvignon Blanc or a light Pinot Noir, something bright enough to match the vinaigrette. If you're serving it for guests, plate it individually so everyone gets an even mix of toppings.
- Add a slice of warm baguette with butter for a simple, satisfying meal.
- Serve alongside a bowl of soup for a cozy dinner that still feels fresh.
- Double the recipe if you're feeding a crowd, it's one of those dishes that disappears fast.
Save on Pinterest This salad has become one of those recipes I turn to when I want something that feels special but doesn't ask much of me. It's proof that a handful of good ingredients and a little attention can turn into something you'll want to make again and again.
Recipe Questions & Answers
- → Can I prepare this ahead of time?
Yes, you can wash and dry the spinach and prepare the vinaigrette up to 4 hours ahead. However, assemble the salad just before serving to keep the greens crisp and prevent them from wilting.
- → What are good substitutes for goat cheese?
Feta cheese, ricotta salata, or blue cheese work well as alternatives. For a vegan option, use cashew cream or store-bought vegan cheese crumbles to maintain the creamy element.
- → How do I make the balsamic vinaigrette creamier?
Add a teaspoon of mayonnaise or Greek yogurt to the vinaigrette for a creamier texture while maintaining the tangy flavor profile.
- → Can I add protein to this salad?
Absolutely. Grilled chicken breast, crispy bacon bits, or toasted chickpeas are excellent protein additions that complement the flavors without overpowering the salad.
- → What wines pair well with this salad?
A crisp Sauvignon Blanc or light Pinot Noir pairs beautifully. The acidity in white wines complements the balsamic vinaigrette, while light red wines enhance the earthiness of the greens.
- → Is this salad gluten-free?
Yes, this salad is naturally gluten-free. Just verify that your Dijon mustard and balsamic vinegar are certified gluten-free, as some brands may contain traces of gluten.