Spinach Goat Cheese Salad (Printable Version)

Fresh spinach combined with goat cheese, dried cranberries, and candied pecans in a tangy balsamic dressing.

# What You'll Need:

→ Salad

01 - 5 oz baby spinach leaves, washed and dried
02 - 3.5 oz goat cheese, crumbled
03 - ½ cup dried cranberries
04 - ¾ cup candied pecans, roughly chopped

→ Balsamic Vinaigrette

05 - 3 tbsp extra-virgin olive oil
06 - 1½ tbsp balsamic vinegar
07 - 1 tsp Dijon mustard
08 - 1 tsp honey
09 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Whisk olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until emulsified. Set aside.
02 - Place spinach leaves in a large bowl, drizzle with half the vinaigrette, and toss gently to coat.
03 - Add crumbled goat cheese, dried cranberries, and chopped candied pecans to the dressed spinach.
04 - Drizzle remaining vinaigrette over the salad and toss lightly to blend flavors.
05 - Serve immediately, optionally garnished with extra pecans or cranberries.

# Additional Tips::

01 -
  • It comes together in under 20 minutes, which means you can feel genuinely accomplished on a busy weeknight.
  • The contrast of textures and flavors makes you slow down and actually taste what you're eating instead of rushing through lunch.
  • It's elegant enough to serve to guests but easy enough that you won't stress in the kitchen.
02 -
  • Wet spinach is the enemy of a good salad—it dilutes the vinaigrette and makes everything limp, so spin it dry or pat it with paper towels the moment you get it home.
  • Don't dress the whole salad ahead of time, or you'll end up with a sad, wilted pile by the time you eat it. Do half the dressing first, then finish just before serving.
03 -
  • Toast your own pecans with a touch of sugar in a dry pan if you can't find candied ones—five minutes of heat and you've got something that tastes homemade and special.
  • Serve the salad in a chilled bowl to keep everything crisp and fresh, especially if your kitchen is warm.
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