Spinach Salad with Goat Cheese & Pecans
Fresh baby spinach leaves tossed with sweet candied pecans, creamy crumbles of tangy goat cheese, and thinly sliced red onion. A warm bacon vinaigrette made with real bacon drippings ties everything together, wilting the spinach just slightly for a salad that feels hearty yet fresh.
For 4 servings
- prep · ~8 min
Crisp the bacon and toast the pecans.
1.In a medium skillet over medium heat, cook chopped bacon until crisp (5-6 min). Transfer bacon to a paper towel-lined plate, reserving 2 tbsp fat in the skillet.2.Add pecans to the same skillet with the reserved bacon fat and toast, stirring often, until fragrant (1-2 min). Transfer pecans to a separate plate to cool. - mix · ~2 min
Whisk the warm bacon vinaigrette.
1.To the warm skillet with remaining bacon fat, add olive oil, apple cider vinegar, maple syrup, and Dijon mustard.2.Whisk vigorously until emulsified. Season with a pinch of salt and black pepper. Keep warm.TIPIf the vinaigrette separates, whisk again just before pouring. - assemble · ~3 min
Assemble the salad.
1.Place baby spinach in a large salad bowl. Scatter sliced red onion, toasted pecans, and crumbled goat cheese over the top.2.Drizzle the warm vinaigrette evenly over the salad. Toss gently to coat the leaves.3.Sprinkle the reserved crispy bacon on top and serve immediately.TIPPour the warm vinaigrette just before serving — it wilts the spinach perfectly but makes it soggy if it sits too long.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Toast pecans in bacon fat until fragrant but not dark to avoid bitterness.
- 2Reserve extra bacon fat beyond 2 tbsp to adjust vinaigrette richness.
- 3Tear larger spinach leaves in half for easier eating.
- 4Bring goat cheese to room temperature 10 minutes before crumbling for creaminess.
- 5Use a very sharp knife or mandoline for paper-thin red onion slices.
- 6Dress the salad right before serving to prevent sogginess.
Adapt it for your goals.
Vegetarian
Omit the bacon, use 2 tbsp olive oil instead of bacon fat, and toast pecans in a dry skillet. The vinaigrette remains tangy and savory from Dijon mustard.
low carbLow-carb
Replace maple syrup with a pinch of monk fruit sweetener or skip it entirely—the Dijon mustard and vinegar still provide enough flavor depth.
gluten freeGluten-free
This recipe is naturally gluten-free; just ensure the Dijon mustard brand is certified gluten-free.
nut freeNut-free
Substitute pecans with toasted pumpkin seeds or sunflower seeds for crunch without nuts.
protein packedProtein-packed
Add 1 cup sliced grilled chicken or a handful of chickpeas to turn the salad into a complete meal.
Why this is on our healthy list.
Rich in Vitamin K
Baby spinach provides a generous dose of vitamin K, important for bone health and blood clotting.
Good Source of Healthy Fats
Pecans and olive oil supply monounsaturated fats that support heart health.
Probiotic Potential
Goat cheese contains beneficial bacteria that can aid digestion, especially when made from raw milk.
Antioxidant Boost
Red onions are rich in quercetin, a flavonoid antioxidant that helps fight inflammation.
Frequently asked questions
Yes, toast the pecans in bacon fat up to 2 days ahead and store them in an airtight container at room temperature.
