Save My neighbor knocked on the door one Sunday afternoon holding a paper bag of fresh spinach from her garden, more than she could use. I tossed together what I had in the pantry: some leftover goat cheese, a handful of cranberries, and pecans I'd candied the week before. That bowl of greens turned into something I now crave at least twice a week. It's become my go-to when I want something that feels indulgent but comes together faster than ordering takeout.
I served this to friends who came over unexpectedly, and they asked for the recipe before they even finished eating. One of them started making it every week for her meal prep, swapping in whatever nuts she had on hand. There's something about the goat cheese melting slightly into the warm vinaigrette that makes people pause mid-bite. It's one of those dishes that feels personal even though it's so simple.
Ingredients
- Baby spinach leaves (150 g): The tender leaves wilt just slightly when dressed, creating the perfect soft base without turning soggy if you use them fresh and dry.
- Goat cheese (100 g): Crumble it with your fingers for uneven pieces that create pockets of creamy tang throughout the salad.
- Dried cranberries (60 g): They add bursts of sweetness that balance the vinegar, and I've learned that slightly warm cranberries (microwaved for 10 seconds) plump up beautifully.
- Candied pecans (80 g): The caramelized crunch is non-negotiable here, but you can use store-bought if you're short on time.
- Extra-virgin olive oil (3 tbsp): Use the good stuff because it's the backbone of the vinaigrette and you'll taste every note.
- Balsamic vinegar (1½ tbsp): A decent balsamic makes all the difference, look for one that's slightly syrupy and not too sharp.
- Dijon mustard (1 tsp): This is what holds the vinaigrette together and adds a subtle sharpness that wakes up the whole bowl.
- Honey (1 tsp): Just enough to round out the acidity without making things sweet.
- Salt and black pepper: Freshly cracked pepper adds a bite that pre-ground just can't match.
Instructions
- Whisk the vinaigrette:
- In a small bowl, combine olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper, whisking fast until it thickens slightly and looks creamy. The mustard helps everything stay blended instead of separating into puddles.
- Dress the spinach:
- Place the spinach in a large bowl and drizzle half the vinaigrette over it, tossing gently with your hands or tongs so every leaf gets a light coating. Don't drown it, you want the greens to glisten, not swim.
- Add the toppings:
- Scatter the crumbled goat cheese, cranberries, and candied pecans over the dressed spinach. I like to keep some clusters intact so you get different textures in every forkful.
- Finish and toss:
- Drizzle the remaining vinaigrette over everything and toss lightly, just enough to distribute the flavors without bruising the spinach. Serve immediately while the pecans are still crunchy and the cheese is soft.
Save The first time I brought this to a potluck, someone told me it reminded them of a salad they had at a wedding in Napa. I didn't have the heart to tell them I'd thrown it together in my pajamas twenty minutes before leaving. Sometimes the best things happen when you're not trying too hard, just working with what's in front of you and trusting your instincts.
Making It Your Own
I've swapped pecans for walnuts when that's all I had, and honestly, the earthier flavor works just as well. Sliced pears or crisp apples add a juicy crunch that makes this feel more like a fall harvest bowl. If you want to stretch it into a full meal, add some grilled chicken or roasted chickpeas on top.
Getting Ahead
You can make the vinaigrette up to three days ahead and store it in a jar in the fridge, just shake it hard before using because it will separate. Keep the spinach, cheese, and toppings prepped separately in containers so you can assemble the salad in under two minutes when hunger strikes. Never dress the greens until you're ready to eat or you'll end up with wilted, sad leaves.
Pairing and Serving
This salad shines next to roasted salmon, grilled steak, or a bowl of creamy soup. I've served it on its own for lunch with a thick slice of crusty bread, and it felt like a complete meal. A chilled Sauvignon Blanc or a light Pinot Noir complements the tangy vinaigrette without overpowering the delicate spinach.
- Serve it on chilled plates to keep everything crisp and fresh.
- Double the vinaigrette recipe if you like your salads extra dressed.
- Leftover candied pecans are perfect for snacking or topping yogurt the next morning.
Save This salad has become my answer to the question of what to make when I want something that feels special without any fuss. It reminds me that good food doesn't need to be complicated, just thoughtful and made with things that taste like themselves.
Kitchen Questions
- → Can I prepare this salad ahead of time?
Prepare the vinaigrette ahead and store in an airtight container for up to 3 days. Wash and dry the spinach, then store separately. Assemble just before serving to keep the greens crisp and prevent sogginess.
- → What are good substitutes for goat cheese?
Feta cheese, blue cheese, or ricotta salata work wonderfully. For a vegan option, use cashew cheese or tofu-based alternatives for a similar creamy texture.
- → How do I make candied pecans at home?
Toss pecans with melted butter, brown sugar, cinnamon, and salt on a baking sheet. Roast at 325°F for 10-12 minutes, stirring halfway through. Cool completely before using.
- → What wine pairs best with this salad?
A crisp Sauvignon Blanc complements the tangy vinaigrette beautifully. Light Pinot Noir also works well, especially if serving as a main course with added protein.
- → How can I make this more filling?
Add grilled chicken breast, chickpeas, roasted chickpeas, or hard-boiled eggs. Sliced apples or pears also add substance while maintaining the fresh, light character of the dish.