Save to Pinterest I was standing in my kitchen on a Sunday afternoon, staring at a bag of spinach that was about to turn, when my neighbor knocked with a jar of homemade candied pecans. She'd made too many, she said, and thought I might want some. I tossed together what I had: spinach, some goat cheese from the fridge, a handful of cranberries, and those still-warm pecans. That improvised salad became something I crave constantly now.
I made this for a small dinner party once, mostly because I'd run out of time for anything complicated. My friend Sarah, who usually picks at salads, went back for seconds and asked if I'd teach her how to make it. We stood in my kitchen the following week, whisking vinaigrette and laughing about how something this easy felt like cheating.
Ingredients
- Baby spinach leaves (150 g): The tender leaves don't need chopping and they hold the dressing beautifully without wilting too fast.
- Goat cheese (100 g): Crumbled, not sliced, so it melts slightly into the greens and coats them with tangy creaminess.
- Dried cranberries (60 g): Their concentrated sweetness cuts through the vinegar and balances the sharpness of the cheese.
- Candied pecans (80 g): Rough chop them so you get both big crunchy pieces and sweet crumbs that stick to the leaves.
- Extra virgin olive oil (3 tbsp): Use something fruity and green, it's the backbone of the vinaigrette.
- Balsamic vinegar (1½ tbsp): A good quality one makes all the difference, avoid anything too syrupy or artificially sweet.
- Dijon mustard (1 tsp): This is what makes the dressing cling to the spinach instead of pooling at the bottom of the bowl.
- Honey (1 tsp): Just enough to round out the acidity without making the dressing taste like dessert.
- Salt and black pepper: Freshly cracked pepper adds a gentle heat that wakes up the whole dish.
Instructions
- Whisk the vinaigrette:
- In a small bowl, combine olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper, whisking fast until it thickens and turns glossy. Taste it on a spinach leaf to check the balance.
- Dress the spinach:
- Put the spinach in a large bowl and drizzle half the vinaigrette over it, tossing gently with your hands so every leaf gets a light coating. Don't drown it, the greens should glisten, not swim.
- Add the toppings:
- Scatter the goat cheese, cranberries, and candied pecans over the dressed spinach. Drizzle the remaining vinaigrette on top and toss lightly, just enough to mix without crushing the cheese.
- Serve right away:
- Transfer to individual plates or a serving platter and add a few extra pecans or cranberries on top if you want it to look fancy. This salad tastes best when it's just been tossed.
Save to Pinterest One evening, I brought this salad to a potluck where everything else was heavy casseroles and rich pastas. People kept coming back to it, scraping the bowl clean, and someone said it felt like a breath of fresh air in the middle of all that comfort food. I realized then that sometimes the simplest thing on the table is exactly what everyone needs.
Making It Your Own
If pecans aren't your thing, swap them for toasted walnuts or sliced almonds, both add crunch without the candy coating. I've also thrown in thin slices of crisp apple or pear when I have them, they add a juicy snap that plays well with the cranberries. For a vegan version, use a soft cashew cheese and replace the honey with maple syrup, the flavor shifts just slightly but stays delicious.
What to Serve Alongside
This salad shines as a starter before roast chicken or grilled salmon, but it also holds its own as a light lunch with a slice of crusty bread. I've paired it with a crisp Sauvignon Blanc on warm evenings and a light Pinot Noir when the weather turns cooler. The tangy dressing and sweet toppings work with both, pulling out different notes depending on what you pour.
Storage and Timing
You can make the vinaigrette up to three days ahead and keep it in a jar in the fridge, just shake it hard before using. The candied pecans stay crunchy in an airtight container for a week, which means you can prep them in advance and have them ready whenever the craving hits.
- Dress the salad only right before serving to keep the spinach from getting soggy.
- Store leftover components separately and assemble fresh portions as needed.
- If you must dress ahead, keep the goat cheese and nuts on the side until the last minute.
Save to Pinterest This salad has become my go to whenever I need something that feels special but doesn't demand much from me. It's proof that a handful of good ingredients, tossed together at the right moment, can turn into something you'll make over and over.
Recipe Questions & Answers
- → Can I prepare this salad ahead of time?
Prepare the vinaigrette and chop the ingredients in advance, but assemble and dress the salad just before serving to keep the spinach crisp and prevent sogginess.
- → What can I substitute for goat cheese?
Feta cheese, ricotta salata, or crumbled blue cheese work well. For a vegan option, use cashew cheese or store-bought vegan cheese alternatives.
- → How do I make the balsamic vinaigrette creamier?
Add a tablespoon of Greek yogurt or cream to the dressing for a richer consistency. Alternatively, use a touch of tahini for depth without dairy.
- → Can I warm the spinach instead of using it raw?
Yes, lightly sauté the spinach until wilted, then toss with the warm vinaigrette while still warm. This changes the dish slightly but remains delicious.
- → What wines pair best with this salad?
Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the salad beautifully. Light reds like Pinot Noir also work well.