Spinach Salad with Goat Cheese and Pecans

Jump to Recipe

This delightful spinach salad combines tender baby spinach leaves, a flavorful vinaigrette, tangy goat cheese crumbles, and crunchy pecans.

Spinach salad is served on a white platter with a serving spoon.

Fresh spinach leaves dressed in a simple vinaigrette are delicious. The secret ingredient in this spinach salad recipe is the pecans. They add flavor and crunch, while the goat cheese adds creaminess and tanginess. It's an easy salad, and if you use pre-washed spinach leaves and crumbled goat cheese, it's ready in just ten minutes.

Ingredients

The complete list of ingredients and exact measurements are listed in the recipe card below. Here are my comments on some of the ingredients.

For the Dressing

The ingredients needed for spinach salad dressing.

Olive oil: I use extra virgin olive oil.
Mustard: I use creamy Dijon mustard. It adds flavor and helps the dressing emulsify.
Maple syrup: Just a teaspoon to balance out the sourness of the vinegar and mustard.
Minced garlic: Just ½ teaspoon. You never want to overdo raw garlic.

For the Salad

The ingredients needed for a spinach salad.

Baby spinach leaves: It's best to use pre-washed spinach. It's not just easy but also ensures the spinach leaves are dry.
Red onions: Slice them very thinly and use just ¼ cup. Just like garlic, we don't want to overdo it.
Crumbled goat cheese: I LOVE the tang and creaminess it adds to the salad.
Pecan halves: Add sweetness and crunch.

Variations

Although I prefer apple cider vinegar, it's OK to use white wine vinegar. Please avoid using distilled white vinegar. It's too acidic.
Crumbled feta is an acceptable substitute for goat cheese, but goat cheese is better. Goat cheese adds creaminess and tang, while feta adds mostly saltiness.
You can replace the pecans with walnuts, although I prefer pecans. Both add crunch, but pecans are slightly sweet, while walnuts are slightly bitter.

Instructions

Scroll down to the recipe card for detailed instructions. Here's an overview of the steps for making this salad:

Add the dressing ingredients to a jar, close the lid tightly, and shake until the ingredients emulsify into a dressing.

Pour the dressing on spinach leaves and toss to coat.

Pouring the dressing on the spinach leaves.

Arrange the spinach on a serving platter. Top it with sliced red onions, crumbled goat cheese, and pecan halves. Serve immediately.

Recipe Tips

The pretty presentation is a big part of this salad's appeal. That's why I coat the spinach in the dressing and arrange the other ingredients on top instead of just mixing everything in a bowl.
Pecans are delicious raw, but you can spread them on a rimmed, parchment-lined baking sheet and toast them in a 300°F oven for 15 minutes if you wish.

Recipe FAQs

Can I use lettuce instead of spinach?

Yes. You can use lettuce - especially romaine lettuce - or arugula.

Is it OK to omit the maple syrup?

You can omit it, but it does balance the other flavors nicely. Sugar-free maple is an acceptable substitute if your concern is sugar or carbs, although we only use a teaspoon for the entire salad.

Can I use balsamic vinegar?

No. It's too strong to be used in the amounts listed here.

Serving Suggestions

This salad makes a perfect side dish for countless main courses! I often serve it with baked drumsticks, New York strip steak, sirloin steak, or baked cod.

I also love turning it into a complete meal by topping it with a protein. Good options include hard-boiled eggs, grilled chicken breast, grilled shrimp, grilled skirt steak, and baked salmon.

In the photo below, you can see a recent lunch my husband and I enjoyed. I served this salad surrounded with slices of tender poached chicken. It was so good!