Pin It My neighbor showed up one evening with a bowl of this salad, still cold from her fridge, and I ate it standing by the sink with a fork I grabbed from the drawer. The goat cheese was tangy and soft, the pecans sticky-sweet, and the cranberries kept bursting between my teeth. I asked for the recipe before she even left. That was three years ago, and I've been making it ever since.
I brought this to a potluck once and watched someone go back for thirds. She told me she normally hated goat cheese, but something about the sweetness from the cranberries made it work. I didn't tell her I'd nearly left the cheese out that morning because I thought it might be too strong. Sometimes the thing you almost skip is the thing that makes people remember.
Ingredients
- Baby spinach leaves (150 g): These tender greens don't need chopping and they coat beautifully without wilting too fast, just make sure they're bone dry or the dressing will slide right off.
- Goat cheese (100 g, crumbled): The tangy creaminess cuts through the sweetness and adds richness, let it sit at room temperature for ten minutes so it crumbles instead of smearing.
- Dried cranberries (60 g): They bring little pops of sweetness that balance the vinegar, and they never go bad in the pantry which is a miracle.
- Candied pecans (80 g, chopped): The sugary crunch is what makes people ask for the recipe, you can buy them ready-made or toast your own with a little butter and brown sugar.
- Extra-virgin olive oil (3 tbsp): Use something you'd dip bread in, the flavor matters here since it's not cooked.
- Balsamic vinegar (1½ tbsp): A good thick balsamic makes the dressing cling and adds a slight sweetness, cheap stuff works too but tastes sharper.
- Dijon mustard (1 tsp): This is the secret emulsifier that keeps the dressing from splitting, plus it adds a quiet sharpness.
- Honey (1 tsp): Just enough to round out the vinegar without making it dessert.
- Salt and black pepper: Taste as you go, spinach needs more salt than you think.
Instructions
- Make the vinaigrette:
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until it looks smooth and slightly thickened. It should coat the back of a spoon lightly, not run off like water.
- Dress the spinach first:
- Put the spinach in a large salad bowl and drizzle half the vinaigrette over it, then toss gently with your hands or tongs until every leaf has a light sheen. This step keeps the spinach from getting soggy later.
- Add the toppings:
- Scatter the crumbled goat cheese, dried cranberries, and candied pecans over the dressed spinach. Don't mix yet, just let them sit on top so you can see all the colors.
- Finish and toss:
- Drizzle the remaining vinaigrette over everything and toss lightly, just enough to distribute the goodies without bruising the spinach. Serve it right away while the pecans are still crunchy.
Pin It My daughter once told me this salad tasted like Christmas, even though we were eating it in July on the back porch. I think she meant the cranberries and the way the pecans reminded her of holiday baking. Either way, it stuck. Now every time I make it, I think of her sitting cross-legged in the grass, barefoot, picking out the cranberries one by one.
How to Make It Your Own
I've swapped walnuts for pecans when that's all I had, and once I used fresh strawberries instead of cranberries because they were sitting on the counter looking perfect. A friend of mine adds thin slices of green apple for extra crunch and a tart bite. If you're avoiding dairy, there are cashew-based cheeses that crumble just like goat cheese and fool most people. The dressing is forgiving too, you can add a minced shallot or a crushed garlic clove if you want more bite.
What to Serve It With
This salad plays well with roasted chicken, grilled salmon, or a bowl of soup when you want something light but filling. I've also served it as the main event with a hunk of crusty bread and called it lunch. It pairs beautifully with a chilled Sauvignon Blanc or a light Pinot Noir if you're pouring wine. On weeknights, I just drink sparkling water with lemon and pretend I'm fancy.
Storing and Leftovers
Honestly, this salad doesn't keep well once dressed because the spinach wilts and the pecans get soft. If you know you'll have leftovers, keep the components separate in the fridge and assemble individual servings as you need them. The vinaigrette lasts up to a week in a jar and actually tastes better the next day once the flavors marry.
- Store undressed spinach in a container lined with paper towels to keep it crisp.
- Keep the goat cheese, cranberries, and pecans in separate small containers so you can build bowls quickly.
- Shake the vinaigrette hard before using if the oil separates.
Pin It This salad has become my go-to when I need something that feels special but doesn't require me to turn on the oven. It's the kind of dish that makes people lean back in their chairs and sigh, which is all you really want from a recipe.
Recipe FAQs
- → Can I prepare this salad ahead of time?
You can prepare individual components ahead of time. Keep spinach, cheese, and nuts separate in airtight containers, and prepare the vinaigrette in advance. However, toss everything together just before serving to prevent wilting and maintain optimal texture.
- → What can I substitute for goat cheese?
Feta cheese, ricotta, or crumbled blue cheese work beautifully. For a vegan option, use dairy-free cheese alternatives or nutritional yeast for a tangy flavor. Brie or fresh mozzarella offer creamier alternatives.
- → How do I make the spinach less wilted?
Ensure spinach is thoroughly dried after washing, as excess moisture causes wilting. Use baby spinach, which is more delicate. Add the vinaigrette gradually rather than all at once, and toss gently just before serving to maintain crispness.
- → Can I add protein to make this more filling?
Absolutely. Grilled chicken breast, pan-seared salmon, or crispy bacon complement this salad perfectly. Chickpeas, beans, or tofu provide excellent vegetarian protein options. These additions transform it into a heartier main course.
- → What wine pairs well with this salad?
Crisp Sauvignon Blanc, light Pinot Noir, or Albariño are excellent choices. The acidity and brightness complement the balsamic vinaigrette and goat cheese beautifully. For non-alcoholic options, sparkling water with lemon works wonderfully.
- → How long does the vinaigrette keep?
Store the balsamic vinaigrette in an airtight jar in the refrigerator for up to one week. Shake well before using, as the ingredients naturally separate. This makes meal prep convenient for multiple servings throughout the week.