Save I threw this salad together one Sunday afternoon when my sister showed up unannounced with a bottle of wine and zero plans. I had spinach wilting in the crisper, some goat cheese left from a cheese board, and a bag of candied pecans I'd been snacking on all week. What started as a fridge cleanup turned into one of those meals we still talk about. She sat at the counter, we talked for hours, and the salad somehow tasted better because it wasn't supposed to be anything special.
The first time I made this for a dinner party, I panicked because I forgot to buy a proper starter. I tossed this together in under ten minutes, plated it on a big wooden board, and everyone assumed I'd planned it all along. One friend asked for the recipe before she even finished her glass of wine. I've since learned that the best dishes are often the ones you don't overthink, the ones that just feel good to eat.
Ingredients
- Baby spinach leaves: Go for the tender, small leaves, they're sweeter and don't need any chopping, just a quick rinse and spin dry so the dressing actually sticks.
- Goat cheese: The creamy, tangy kind is perfect here, crumble it with your fingers so some pieces stay chunky and others break down into the greens.
- Dried cranberries: They add a pop of sweetness that balances the sharpness of the vinegar, and they stick to the cheese in the best way.
- Candied pecans: These bring the crunch and a hint of caramel, I rough chop them so you get big and small pieces in every forkful.
- Extra-virgin olive oil: Use the good stuff here, it's the base of your dressing and you'll taste it in every bite.
- Balsamic vinegar: A quality balsamic makes all the difference, it should be slightly thick and a little sweet on its own.
- Dijon mustard: This is what helps the dressing emulsify and stay creamy instead of separating into puddles.
- Honey: Just a teaspoon smooths out the acidity and ties all the flavors together without making it sugary.
- Salt and black pepper: Freshly cracked pepper is key, it adds a gentle heat that wakes up the whole salad.
Instructions
- Whisk the vinaigrette:
- In a small bowl, combine the olive oil, balsamic vinegar, Dijon, honey, salt, and pepper, whisking fast until it thickens and turns glossy. Taste it on a spinach leaf, adjust the honey or vinegar if it needs more balance.
- Dress the spinach:
- Put the spinach in a large bowl and drizzle half the vinaigrette over it, then toss gently with your hands or tongs until every leaf is lightly coated. Don't drown it, you want the greens to shine.
- Add the toppings:
- Scatter the goat cheese, cranberries, and pecans over the spinach, then drizzle the remaining dressing on top. Toss lightly so the ingredients mix but don't mash together.
- Serve right away:
- This salad is best the moment it's tossed, before the spinach wilts or the pecans lose their snap. Plate it up and enjoy it fresh.
Save I made this salad for my mom on her birthday last year, and she ate two bowls while telling me stories about her own mother's cooking. We didn't have candles or cake that night, just this salad, some bread, and a lot of laughter. It reminded me that food doesn't need to be complicated to mean something. Sometimes it's just about sitting together and savoring what's in front of you.
How to Make It Your Own
This salad is forgiving and loves a little improvisation. I've swapped the pecans for toasted walnuts when that's what I had, and once I added thin slices of fresh pear because they were sitting on the counter looking perfect. A handful of pomegranate seeds in winter adds a juicy burst, and sometimes I crumble in a bit of blue cheese alongside the goat cheese when I'm feeling bold. If you want more substance, toss in some grilled chicken or roasted chickpeas. The vinaigrette is the anchor, everything else is just riffing.
Storing and Timing
You can prep the components ahead, but don't assemble until you're ready to eat. I keep the washed spinach in a container lined with paper towels, the vinaigrette in a jar in the fridge, and the toppings in small bowls. When it's time, everything comes together in under two minutes. If you do have leftovers, store the undressed spinach separately and add fresh dressing the next day. Dressed greens don't keep well, but the individual parts stay good for a couple of days.
Pairing and Serving Ideas
This salad works as a starter before something hearty like roasted chicken or pasta, but I've also eaten it as a full lunch with a thick slice of sourdough on the side. It pairs beautifully with a chilled Sauvignon Blanc or a light Pinot Noir, something that doesn't fight the tangy vinaigrette. I've served it at brunches, picnics, and weeknight dinners, and it always feels right.
- Serve it on individual plates for a fancier presentation, or family style in a big wooden bowl.
- Add a sprinkle of flaky sea salt right before serving for an extra layer of flavor.
- If you're making it for a crowd, double the vinaigrette and keep extra on the side for people who like it saucier.
Save This salad has become my go to whenever I need something that feels both effortless and special. It's proof that you don't need a long ingredient list or hours in the kitchen to make something people remember.
Questions & Answers
- → Can I prepare this salad ahead of time?
Yes, you can wash and dry the spinach and chop the pecans the day before. Keep components separate in airtight containers. Prepare the vinaigrette and assemble the salad just before serving to maintain crispness and prevent the greens from becoming wilted.
- → What are good substitutions for goat cheese?
Feta cheese, ricotta salata, or blue cheese work beautifully. For a vegan option, use cashew-based cheese or nutritional yeast. Each substitute will add its own distinct flavor profile while maintaining the creamy element.
- → How do I make the balsamic vinaigrette without mustard?
Omit the Dijon mustard and increase the honey to 1½ teaspoons. The honey helps emulsify the dressing and adds depth. For extra complexity, add a pinch of garlic powder or fresh minced garlic instead.
- → Can this salad be served warm?
While traditionally served cold, you can lightly wilt the spinach in a warm pan before assembling. Toss the warm spinach with the vinaigrette, then add the remaining ingredients. The goat cheese will soften slightly, creating a different but equally delicious dish.
- → What beverages pair well with this salad?
Light white wines like Sauvignon Blanc or Pinot Noir complement the flavors beautifully. For non-alcoholic options, try sparkling water with lemon, herbal iced tea, or fresh apple juice to echo the bright, fresh profile of the dish.
- → How long does the assembled salad stay fresh?
Serve immediately after tossing for best results. If you must wait, keep the spinach separate from the vinaigrette and combine just before serving. The candied pecans may soften if exposed to moisture for extended periods.