Spinach Goat Cheese Salad (Printable)

Fresh spinach with goat cheese, cranberries, and candied pecans in balsamic vinaigrette. Light, elegant, and ready in just 20 minutes.

# What You 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 tablespoons extra-virgin olive oil
06 - 1½ tablespoons balsamic vinegar
07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon honey
09 - Salt and freshly ground black pepper to taste

# How-To Steps:

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 immediately, garnishing with extra pecans or cranberries if desired.

# Expert Suggestions:

01 -
  • It comes together in the time it takes to set the table, but tastes like you planned it for days.
  • The creamy goat cheese and sweet cranberries balance each other in a way that makes every bite interesting.
  • Candied pecans add a crunch that turns a simple salad into something guests actually remember.
  • You can toss it together with one hand while stirring pasta with the other.
02 -
  • Dry your spinach completely after washing or the vinaigrette will slide right off and puddle at the bottom.
  • Toss the salad just before serving, if it sits too long the spinach wilts and loses its bright green snap.
  • Crumble the goat cheese with your fingers, not a knife, so it stays soft and doesn't turn into hard little pebbles.
03 -
  • Warm the goat cheese slightly in your hands before crumbling so it breaks into soft, creamy chunks instead of dry crumbs.
  • Add a pinch of flaky sea salt on top just before serving, it catches the light and adds little bursts of flavor.
  • If your balsamic vinegar is too sharp, let the vinaigrette sit for five minutes so the honey can mellow the acidity.
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