Spinach Salad with Goat Cheese & Pecans
This classic bistro-style spinach salad combines the sharp tang of goat cheese, the buttery crunch of toasted pecans, and the sweet chewiness of dried cranberries, all brought together by a simple, vibrant balsamic vinaigrette.
For 4 servings
Toast Pecans: Heat a dry skillet over medium-low heat. Add pecan halves and toast for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Transfer to a plate to cool completely, as this prevents them from becoming soggy in the salad.
Prepare Vinaigrette: In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, honey (or maple syrup), salt, and black pepper until the dressing is well emulsified and smooth. Taste and adjust seasoning if necessary.
Prepare Spinach: Ensure baby spinach is thoroughly washed and dried. Using a salad spinner is highly recommended to remove excess water, which can dilute the dressing and make the salad watery.
Combine & Dress: Place the dried baby spinach in a large mixing bowl. Pour about two-thirds of the prepared balsamic vinaigrette over the spinach. Toss gently with tongs or clean hands until the leaves are lightly coated. Add more dressing to taste if desired, but avoid over-dressing.
Assemble: Divide the dressed spinach among individual serving plates or arrange it attractively on a large platter.
Garnish: Evenly sprinkle the crumbled goat cheese, toasted pecans, and dried cranberries over the top of the salad.
Serve: Serve immediately as a refreshing light lunch or a vibrant side dish.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't Over-Dress: Always start with less dressing than you think you need. You can always add more, but you can't take it away. Over-dressed salads become soggy quickly.
- 2Chill Your Bowl: For an extra crisp salad, chill your serving bowl and plates in the refrigerator for 15-20 minutes before assembling.
- 3Freshness is Key: Use the freshest baby spinach available. Limp or yellowing leaves will detract from the salad's appeal and texture.
- 4Make Ahead Components: The vinaigrette can be made up to 3-4 days in advance and stored in an airtight container in the refrigerator. Pecans can be toasted a day ahead and stored at room temperature.
Adapt it for your goals.
Protein Boost
Add grilled chicken breast, pan-seared salmon, or chickpeas for a more substantial meal.
Fruit & Nut SwapFruit & Nut Swap
Substitute walnuts or candied almonds for pecans, and dried cherries or sliced fresh pears/apples for cranberries.
Cheese AlternativeCheese Alternative
Swap goat cheese for crumbled feta, blue cheese, or shaved Parmesan for a different flavor profile.
Why this is on our healthy list.
Rich in Nutrients
Spinach is packed with vitamins K, A, and C, folate, and iron, supporting bone health, vision, and immunity.
Heart-Healthy Fats
Pecans and olive oil provide monounsaturated fats, which are beneficial for cardiovascular health and can help lower bad cholesterol levels.
Antioxidant Power
Dried cranberries and spinach offer antioxidants that combat free radicals, reducing oxidative stress and inflammation in the body.
Frequently asked questions
While the components like the dressing and toasted pecans can be prepared in advance, it's best to assemble and dress the salad just before serving to prevent the spinach from wilting and ensure optimal freshness and texture.
