Save My neighbor handed me a jar of her homemade candied pecans through the fence one Saturday morning, still warm and smelling like cinnamon and butter. I didn't have a plan for them, but I had a bag of spinach wilting in the crisper and some goat cheese left from the week before. What started as fridge cleanup turned into the salad I now make whenever I want something that feels special without any fuss. It's become my go-to when I need to impress someone but only have twenty minutes.
I brought this salad to a potluck once, skeptical that anyone would choose greens over casseroles and brownies. By the time I turned around, the bowl was empty and three people were asking for the recipe. One friend admitted she usually hates goat cheese but couldn't stop eating it here. That's when I realized this salad has a way of converting people.
Ingredients
- Baby spinach leaves: Use the tender, small leaves because they don't need chopping and they coat beautifully with the vinaigrette without getting soggy or tough.
- Goat cheese: Crumble it yourself from a log rather than buying pre-crumbled, the texture stays creamier and it doesn't have that chalky coating.
- Dried cranberries: These add little bursts of sweetness that balance the tangy cheese and vinegar, look for ones that are still soft and pliable.
- Candied pecans: The crunchy sweetness is non-negotiable here, but you can swap in candied walnuts or even roasted almonds if that's what you have.
- Extra-virgin olive oil: Choose one that tastes fruity and smooth, not bitter, because it's the base of your dressing and you'll taste it clearly.
- Balsamic vinegar: A good quality balsamic makes all the difference, it should be slightly thick and sweet, not harsh or watery.
- Dijon mustard: This emulsifies the dressing and adds a subtle sharpness that keeps everything from tasting too sweet.
- Honey: Just a teaspoon smooths out the acidity and ties all the flavors together without making the salad taste like dessert.
Instructions
- Whisk the vinaigrette:
- In a small bowl, combine the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper, whisking fast until it thickens slightly and looks glossy. Taste it on a spinach leaf to make sure the balance feels right to you.
- Dress the spinach:
- Put 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, the greens should glisten, not swim.
- Add the toppings:
- Scatter the crumbled goat cheese, cranberries, and candied pecans over the dressed spinach. Drizzle the remaining vinaigrette on top and give it one more gentle toss so everything mingles without breaking up the cheese too much.
- Serve right away:
- This salad is best eaten immediately while the pecans are still crunchy and the spinach is crisp. If you want, add a few extra cranberries or pecans on top for a prettier presentation.
Save My daughter used to pick out every piece of goat cheese and leave it on the side of her plate. Then one evening she tried a bite with a cranberry and a pecan all together, and her face changed. Now she asks me to make this salad for her birthday lunch every year. It taught me that some foods just need the right company.
How to Customize This Salad
I've made this salad dozens of ways depending on what I have around or who I'm serving. Sliced pears or crisp apple chunks add a juicy freshness that's perfect in the fall. If you're making it vegan, swap the goat cheese for a cashew-based cheese and use maple syrup instead of honey, it still tastes rich and tangy. Sometimes I'll throw in a handful of toasted sunflower seeds if I'm out of pecans, or swap the cranberries for dried cherries or golden raisins.
Wine Pairing Suggestions
This salad pairs beautifully with a crisp, citrusy Sauvignon Blanc that echoes the tang of the vinaigrette. If you prefer red, a light, fruity Pinot Noir won't overpower the delicate spinach and complements the sweetness of the cranberries. I've also served it with a dry rosé on warm evenings, and it felt like the perfect match.
Storage and Make-Ahead Tips
You can prep the components ahead to save time, just keep them separate until you're ready to serve. Wash and dry the spinach, store it in a container lined with paper towels, and make the vinaigrette up to three days in advance, storing it in a jar in the fridge. When you're ready to eat, let the vinaigrette come to room temperature, give it a good shake, and assemble everything fresh.
- Never dress the salad more than five minutes before serving or it will turn soggy and sad.
- Store leftover vinaigrette in a sealed jar and shake it hard before using again, it will separate but comes right back together.
- If you have leftover dressed salad, eat it within an hour, after that the texture is gone and it's not worth saving.
Save This salad has a way of turning an ordinary Tuesday into something that feels a little celebratory. I hope it becomes one of those recipes you reach for when you want to feel taken care of, even if you're the one doing the cooking.
Recipe FAQs
- → Can I prepare this salad in advance?
The vinaigrette can be made up to 2 days ahead and stored in an airtight container. However, assemble the salad just before serving to keep the spinach crisp and prevent it from becoming soggy.
- → What can I substitute for goat cheese?
Feta cheese, ricotta salata, or crumbled blue cheese work well as alternatives. For a creamier option, try burrata or fresh mozzarella. Vegan enthusiasts can use cashew-based cheese or nutritional yeast for a tangy flavor.
- → How do I prevent the spinach from wilting?
Ensure the spinach is thoroughly washed and completely dried before use. Use a salad spinner for best results. Add the vinaigrette just before serving, and consider using a lighter hand when tossing to minimize bruising the delicate leaves.
- → Are there protein options to make this heartier?
Absolutely. Add grilled chicken breast, roasted chickpeas, sliced hard-boiled eggs, or crispy tofu. Pan-seared shrimp or flaked salmon also pair beautifully with the balsamic vinaigrette for a more substantial meal.
- → What wine pairs well with this salad?
Crisp Sauvignon Blanc is the classic choice, offering acidity that complements the balsamic and goat cheese. Light Pinot Noir works nicely if serving as a starter before a heartier main course. Prosecco or dry rosé are excellent alternatives.
- → Can I make the candied pecans from scratch?
Yes. Toss raw pecans with maple syrup or honey, cinnamon, and a pinch of salt. Spread on a baking sheet and roast at 350°F (175°C) for 8-10 minutes until golden and fragrant. Cool completely on parchment paper before chopping and adding to the salad.