Spinach Goat Cheese Salad (Print Version)

Vibrant salad combining tender spinach, creamy goat cheese, dried cranberries, and candied pecans with balsamic vinaigrette.

# What You Need:

→ Salad

01 - 5 oz baby spinach leaves, washed and dried
02 - 3.5 oz goat cheese, crumbled
03 - 1/2 cup dried cranberries
04 - 3/4 cup candied pecans, roughly chopped

→ Balsamic Vinaigrette

05 - 3 tablespoons extra-virgin olive oil
06 - 1.5 tablespoons balsamic vinegar
07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon honey
09 - Salt and freshly ground black pepper to taste

# Directions:

01 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified. Set aside.
02 - In a large salad bowl, add the spinach leaves. Drizzle with half of the vinaigrette and toss gently to coat.
03 - Add the crumbled goat cheese, dried cranberries, and candied pecans to the salad.
04 - Drizzle over the remaining vinaigrette and toss lightly to combine.
05 - Transfer to serving plates and serve immediately, garnished with extra pecans or cranberries if desired.

# Expert Advice:

01 -
  • It tastes fancy but comes together faster than ordering takeout, which means you can look effortlessly skilled in under twenty minutes.
  • The creamy goat cheese melts just slightly into the greens, creating pockets of tang that make every bite different.
  • You get crunch, sweetness, and acidity all in one forkful, so your taste buds never get bored halfway through the bowl.
02 -
  • Dress the salad right before serving, because spinach wilts fast and nobody wants limp greens that taste like regret.
  • Don't overdress it in one go, add half the vinaigrette first and taste, because you can always add more but you can't take it back once it's drowned.
  • If your goat cheese is too firm to crumble, let it sit at room temperature for ten minutes, or it'll turn into annoying little pebbles instead of creamy chunks.
03 -
  • Spin your spinach completely dry in a salad spinner, because even a little water will dilute the vinaigrette and make everything taste flat.
  • Toast your own pecans with butter and brown sugar if you can't find candied ones, it takes five minutes and tastes a thousand times better than anything from a bag.
  • Taste the vinaigrette before you dress the salad and adjust the honey or vinegar to your preference, because everyone's palate is different and you should trust yours.
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