Pin My neighbor brought this to a potluck once, and I watched everyone go back for seconds before I even got a taste. The sweet cranberries against the tangy goat cheese stuck with me all week. I tried recreating it the following Sunday, and honestly, mine turned out even better because I toasted the pecans a little longer. Now it's my go-to when I need something that looks impressive but comes together in the time it takes to brew coffee. It's the kind of salad that makes people forget they're eating leaves.
I made this for my sister's birthday lunch last spring, and she spent the whole meal asking if I'd taken a cooking class. I hadn't, I'd just learned that good salad is about balance, not fancy tricks. She kept picking out the candied pecans and pretending she was being subtle about it. By the end, she was using her finger to get the last bits of goat cheese off her plate. That's when I knew this recipe was a keeper.
Ingredients
- Baby spinach leaves: The tender, small leaves are key here because they don't need chopping and they coat easily with dressing without getting soggy or tough.
- Goat cheese: Crumble it yourself from a log instead of buying pre-crumbled, it tastes fresher and has a creamier texture that melts slightly when it hits the dressed greens.
- Dried cranberries: Look for ones that are still a little plump and not rock hard, they add just enough sweetness to balance the tang without tasting like candy.
- Candied pecans: You can buy them or make your own by tossing pecans in a hot skillet with a little sugar and butter for three minutes, either way, they're the star crunch.
- Extra-virgin olive oil: Use something you'd actually want to taste on its own because it's the backbone of the vinaigrette and cheap oil will make everything flat.
- Balsamic vinegar: A decent bottle makes all the difference, it should taste sweet and complex, not like salad bar sour.
- Dijon mustard: This is what helps the dressing stick together and adds a subtle sharpness that wakes up the whole bowl.
- Honey: Just a teaspoon rounds out the acidity and brings everything into harmony without making it dessert.
Instructions
- Whisk the vinaigrette:
- Combine olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl and whisk it fast until it looks smooth and slightly thick. If it separates, just whisk again right before using.
- Dress the spinach:
- 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 light coating. You want it glossy, not drowning.
- Add the toppings:
- Scatter the goat cheese, cranberries, and candied pecans over the dressed spinach, keeping some of each visible on top for a pretty presentation. Don't mix yet, just arrange.
- Finish and toss:
- Drizzle the rest of the vinaigrette over everything and toss lightly so the toppings get distributed but the goat cheese doesn't completely dissolve into mush. Serve it right away while the pecans are still crunchy.
Pin One evening I served this to a friend who claimed she hated goat cheese, and I watched her pause mid-bite with a confused look on her face. She finished the whole bowl and asked for the recipe before she left. Sometimes a dish changes someone's mind not because it's revolutionary, but because the flavors just make sense together. That night, this salad became my proof that texture and balance matter more than any single ingredient.
Making It Your Own
I've swapped the pecans for walnuts when that's all I had, and honestly, the earthy bitterness of walnuts works beautifully if you toast them well. Sliced pear or apple adds a crisp, juicy note that makes it feel even more seasonal in the fall. If you want to make it heartier, add some grilled chicken or roasted chickpeas, and suddenly it's a full dinner instead of a side.
Storing and Serving
This salad doesn't store well once dressed, but you can prep everything separately and keep it in the fridge for a day or two. Store the spinach in a bag with a paper towel to keep it dry, the vinaigrette in a jar, and the toppings in small containers. When you're ready to eat, just toss it all together fresh, and it'll taste like you just made it.
What to Serve It With
I love pairing this with something warm and comforting, like a bowl of tomato soup or a slice of crusty bread with butter. It's also perfect alongside roasted chicken or salmon if you're feeding a crowd. On its own, it's light but satisfying enough for lunch, especially if you're eating outside on a sunny afternoon.
- A chilled glass of Sauvignon Blanc cuts through the creaminess and highlights the vinaigrette.
- For a non-alcoholic option, sparkling water with lemon feels just as refreshing.
- If you're serving it as a starter, keep portions small so there's room for what comes next.
Pin This salad has earned its spot in my weekly rotation, not because it's complicated, but because it reminds me that simple food done right is always enough. Make it once, and you'll understand why people keep asking for the recipe.
Recipe Questions
- → Can I prepare this salad ahead of time?
Yes, you can wash and dry the spinach and chop the other components several hours in advance. Store them separately in the refrigerator. Prepare the vinaigrette and toss everything together just before serving to keep the greens crisp and prevent them from becoming soggy.
- → What can I substitute for goat cheese?
Crumbled feta cheese, blue cheese, or ricotta salata work well as alternatives. For a vegan option, use cashew cheese or store-bought vegan cheese. Each will offer a different flavor profile while maintaining the creamy element of the salad.
- → How do I make the balsamic vinaigrette without a whisk?
Place all dressing ingredients in a mason jar with a tight-fitting lid and shake vigorously for about 30 seconds until combined. For a creamier texture, add a teaspoon of honey or a splash of water to help emulsify the oil and vinegar.
- → Are candied pecans easy to make at home?
Absolutely. Toss raw pecans with melted butter, brown sugar, and a pinch of salt, then toast in a 350°F oven for 8-10 minutes until fragrant. Cool on parchment paper before adding to your salad. Homemade versions taste fresher and allow you to control the sweetness.
- → What wine pairs best with this salad?
A crisp Sauvignon Blanc is an excellent choice due to its bright acidity that complements the tangy vinaigrette. A light Pinot Noir also works well, especially if serving as a starter before a protein-based main course. Both wines enhance the flavors without overpowering the fresh greens.
- → Is this salad suitable for meal prep?
Store the spinach, cheese, cranberries, and pecans separately in airtight containers for up to three days. Keep the vinaigrette in a separate jar. Assemble individual portions just before eating to maintain freshness and prevent the greens from wilting.