This delightful spinach salad combines tender baby spinach leaves, a flavorful vinaigrette, tangy goat cheese crumbles, and crunchy pecans.
It’s an easy salad, and if you use pre-washed spinach leaves and crumbled goat cheese, it’s ready in just ten minutes.
I typically serve spinach cooked in recipes like creamed spinach, steamed spinach, and sauteed spinach. But fresh spinach leaves dressed in a simple vinaigrette are delicious, too!
The secret ingredient in this recipe is the pecans. They add flavor and crunch, while the goat cheese adds creaminess and a tangy flavor. This is one of my favorite salads to make for my family – it’s about time I shared it with you guys!
Jump to:
Ingredients
Here’s a look at the ingredients needed for this recipe. The exact measurements are listed in the recipe card below.
For the Dressing
- Olive oil: I use extra virgin olive oil.
- Apple cider vinegar: I like its hint of sweetness.
- 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.
- Salt and pepper: I use freshly ground black pepper.
For the 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.
Expert 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
Yes. You can use lettuce – especially romaine lettuce – or arugula.
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.
No. It’s too strong to be used in the amounts listed here.
Storing Leftovers
Spinach salad should be enjoyed freshly prepared. The dressed spinach will wilt if stored. Please only make as much as you can finish right away.
More Spinach Recipes
Foodie Newsletter
I send out a weekly newsletter with a recipe and tips. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
Recipe Card
Save this RecipeSaved!
Pin Recipe
Share on Facebook
Print Recipe
Spinach Salad with Goat Cheese and Pecans
This delightful spinach salad combines tender baby spinach leaves, a flavorful vinaigrette, tangy goat cheese crumbles, and crunchy pecans. It’s ready in 10 minutes!
Servings: 4 servings
Calories: 224kcal
Prevent your screen from going dark
Notes
- 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.
- Acceptable substitutions include walnuts instead of pecans and crumbled feta instead of goat cheese (but goat cheese is creamier and pecans are sweeter).
- Turn this salad 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.
- This salad should be enjoyed freshly prepared. The dressed spinach will wilt if stored. Please only make as much as you can finish right away.
Nutrition per Serving
Serving: 0.25 recipe | Calories: 224 kcal | Carbohydrates: 5 g | Protein: 5 g | Fat: 21 g | Saturated Fat: 4 g | Sodium: 243 mg | Fiber: 2 g | Sugar: 2 g
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
