Save It There's something about a good spinach salad that feels like a small act of kindness to yourself. I discovered this version on a Tuesday when I was tired of the usual routine and decided to make something that actually tasted like care. The combination of creamy goat cheese with the snap of candied pecans hit me immediately—tangy, sweet, and utterly simple to pull together.
I made this for my mom once when she was visiting and had been skeptical about goat cheese. Watching her take that first bite and immediately ask for the recipe was one of those quiet moments that made me realize how food can change someone's mind in the best way.
Ingredients
- Baby spinach leaves: Fresh, tender, and the foundation of everything—make sure they're truly dry or the vinaigrette will slide right off.
- Goat cheese: Creamy, tangy, and worth getting the good stuff for. It'll crumble better if it's cold straight from the fridge.
- Dried cranberries: Sweet little pops of flavor that balance the richness of the cheese and cut through the earthiness of the greens.
- Candied pecans: These are the magic touch—toasted nuts with just enough sugar to catch the light and make your salad feel special.
- Extra-virgin olive oil: This is where the vinaigrette's backbone comes from, so don't skip on quality here.
- Balsamic vinegar: The aged, syrupy kind makes all the difference in complexity and depth.
- Dijon mustard: Just a touch to emulsify everything and add a subtle warmth.
- Honey: A whisper of sweetness that ties the whole dressing together.
- Salt and freshly ground black pepper: Taste as you go—these humble players bring everything into focus.
Instructions
- Make the vinaigrette first:
- Whisk together the oil, balsamic, mustard, and honey in a small bowl, watching as it comes together into something shiny and cohesive. This is your flavor foundation, so taste it and adjust—it should make your mouth pucker slightly and then smooth out.
- Coat the spinach:
- Pour half the vinaigrette over the spinach and toss gently with your hands or tongs, being tender with those delicate leaves. You want them kissed with dressing, not drowned in it.
- Build the layers:
- Scatter the goat cheese crumbles, dried cranberries, and candied pecans across the spinach, turning it into a little landscape of flavors and textures. This is where the salad becomes visually exciting and your guests know this is going to be good.
- Finish and serve:
- Drizzle the remaining vinaigrette over the top and toss everything together with a light hand, just until everything is distributed. Serve it right away while the spinach is still crisp and the pecans haven't had a chance to soften.
Save It I remember standing in my kitchen on a rainy afternoon, arranging this salad on a white plate with careful precision. It looked so beautiful that I actually took a picture, which I never do, and that's when I realized this simple combination had become something I genuinely loved making.
The Secret Behind the Dressing
The real magic happens when you whisk mustard with oil and vinegar—the mustard acts as an emulsifier, bringing everything together into a smooth suspension instead of a separated mess. I learned this by accident when I was too impatient to use a proper vinaigrette recipe, and now it's second nature. The honey rounds out the sharpness of the vinegar and adds a subtle sophistication that people always seem to notice but can't quite name.
Why This Salad Works as a Starter
There's a reason restaurants serve something like this before the main course—it awakens your palate without filling you up. The combination of creamy, sweet, tart, and crunchy textures keeps your interest, and the earthiness of spinach pairs beautifully with almost any protein that follows.
Room for Your Own Touches
This is the kind of salad that welcomes improvisation without falling apart. Add sliced pears or apples when they're in season, swap in walnuts if that's what you have on hand, or throw in some fresh herbs like mint or tarragon if the mood strikes. The foundation is strong enough to support your creativity without losing its charm.
- If you're making this vegan, trade the goat cheese for cashew cream or a quality vegan alternative—the rest stays exactly the same.
- Candied pecans have a shelf life of about two weeks, so make a batch on Sunday and you'll have them ready for multiple salads throughout the week.
- Leftover vinaigrette keeps beautifully in a jar in the fridge and tastes even better the next day after the flavors have mingled.
Save It This salad has become my go-to when I want something that feels nourishing without being complicated. It's proof that simplicity, when done with attention and care, is always enough.
Recipe FAQs
- → What type of cheese pairs well with spinach and cranberries?
Goat cheese offers a creamy, tangy contrast that complements the sweetness of dried cranberries and the fresh spinach leaves.
- → Can pecans be substituted in this salad?
Yes, walnuts or almonds can replace pecans to vary the crunch and flavor profile while maintaining texture.
- → How is the balsamic vinaigrette prepared?
It’s made by whisking together extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until emulsified.
- → Is this dish suitable for vegetarian or gluten-free diets?
Yes, it naturally fits both vegetarian and gluten-free dietary preferences.
- → What can be added to enhance freshness?
Slices of apples or pears add crispness and a fresh twist to the overall flavor balance.