Pin Recipe I threw this salad together on a Sunday afternoon when unexpected guests showed up, and it somehow became the dish everyone asked about. The contrast of tangy goat cheese against sweet cranberries felt like a small triumph. I loved how quickly it came together, no stress, just fresh ingredients doing their thing. That day taught me that impressive doesn't have to mean complicated. Sometimes the simplest combinations are the ones people remember.
I made this for a potluck once, and my friend who claimed she hated goat cheese went back for seconds. She said the sweetness of the cranberries made all the difference. Watching her surprise reminded me how food can change minds gently. That salad bowl came home empty, which is the best compliment a cook can get. It became my go to whenever I wanted something that felt special without the fuss.
Ingredients
- Baby spinach leaves (150 g): Use the tender young leaves, they wilt less and taste sweeter than mature spinach, and always spin them completely dry or the dressing will slide right off.
- Goat cheese (100 g): Crumble it yourself from a log instead of buying pre crumbled, it tastes creamier and fresher, and the texture holds up better when tossed.
- Dried cranberries (60 g): Look for ones that are still a bit plump and not rock hard, they add bursts of sweetness that balance the tangy cheese beautifully.
- Candied pecans (80 g): The candied coating adds a caramelized crunch that plain nuts just can't match, and chopping them roughly means every bite gets a little piece.
- Extra virgin olive oil (3 tbsp): Use a fruity, good quality oil since it's the base of your dressing, the flavor shines through and coats the greens with richness.
- Balsamic vinegar (1½ tbsp): A decent balsamic makes all the difference, it should be slightly thick and sweet, not harsh or too acidic.
- Dijon mustard (1 tsp): This is what emulsifies the dressing and gives it body, plus a gentle kick that wakes up the whole salad.
- Honey (1 tsp): Just enough to round out the vinegar's sharpness and tie the sweet elements together without making it dessert like.
- Salt and black pepper: Season to taste, but don't skip it, the salt brings out the goat cheese and the pepper adds a whisper of warmth.
Instructions
- Whisk the vinaigrette:
- In a small bowl, combine olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper, whisking briskly until it thickens and looks glossy. This only takes about 30 seconds, but it transforms separate ingredients into a silky dressing.
- Dress the spinach:
- Place the spinach in a large bowl and drizzle half the vinaigrette over the leaves, tossing gently with your hands or tongs so every leaf gets a light coating. You want them glistening, not drowning.
- Add the toppings:
- Scatter the crumbled goat cheese, cranberries, and candied pecans over the dressed spinach. The colors alone will make you smile.
- Final toss:
- Drizzle the remaining vinaigrette over everything and toss lightly, just enough to distribute the goodies without bruising the greens. Serve immediately while the spinach is still crisp.
Pin Recipe One evening I served this at a dinner party, and the conversation paused as everyone took their first bites. That quiet moment of appreciation, forks pausing mid air, told me everything. Food that looks beautiful and tastes even better has a way of making people stop and notice. It's become my reminder that a little effort in presentation goes a long way.
Choosing Your Greens
Baby spinach is my favorite here because the leaves are tender and mild, but I've used arugula when I wanted a peppery bite. Mixed spring greens work beautifully too, adding different textures and colors. The key is making sure whatever you choose is bone dry after washing. I once skipped the salad spinner and regretted it instantly, the dressing just pooled at the bottom of the bowl.
Making It a Meal
This salad is wonderful on its own, but I've turned it into lunch by adding grilled chicken, seared salmon, or even chickpeas for a vegetarian protein boost. Sliced pears or apples bring extra freshness and a juicy crunch that plays well with the cranberries. A few shavings of red onion add sharpness if you like a little bite. Sometimes I'll toast a slice of crusty bread and set it on the side, perfect for mopping up any leftover vinaigrette.
Storage and Swaps
The vinaigrette keeps in a jar in the fridge for up to a week, just shake it well before using since the oil and vinegar will separate. I don't recommend storing the dressed salad, but you can prep all the components separately and assemble them when you're ready. If you can't find candied pecans, toss raw pecans with a bit of maple syrup and bake them at 180 degrees C for 8 minutes, let them cool and they'll be sweet and crunchy.
- Swap goat cheese for feta or blue cheese if you want a sharper flavor.
- Use walnuts or sliced almonds instead of pecans for a different texture.
- Try apple cider vinegar or red wine vinegar if balsamic isn't your thing.
Pin Recipe This salad has become my go to when I want something that feels like a celebration without the work. It's proof that fresh ingredients and a little balance can make any meal feel special.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, you can prepare the components separately up to 4 hours in advance. Assemble and dress the salad just before serving to maintain crispness and prevent wilting.
- → What are good substitutes for goat cheese?
Feta cheese, ricotta salata, or crumbled blue cheese work well. For a vegan option, use vegan cheese or tofu-based alternatives for a similar creamy texture.
- → How do I make the balsamic vinaigrette?
Whisk together extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until fully emulsified. The ratio is 3 parts oil to 1.5 parts vinegar for a balanced dressing.
- → What can I add to make this salad more substantial?
Consider adding grilled chicken, crispy bacon, roasted chickpeas, or sliced apples and pears for added texture and nutrition. Toasted walnuts or almonds also enhance the dish.
- → Is this salad suitable for dietary restrictions?
Yes, it's naturally vegetarian and gluten-free. For vegan diets, substitute vegan cheese and maple syrup for honey. Always verify ingredient labels for potential allergens and cross-contamination concerns.