Spinach Salad Recipe

Prepare spinach

Wash the baby spinach thoroughly in cold water. Spin or pat dry with paper towels until leaves are mostly dry. Transfer to a large salad bowl.

Prepare cranberries

If using fresh cranberries, rinse and pat dry. If using frozen, thaw and drain excess liquid. Add the fresh/frozen cranberries and dried cranberries to the bowl with the spinach.

Prep pecans

Toast the pecans in a dry skillet over medium heat, shaking the pan frequently, until fragrant and lightly browned, 3–5 minutes. Remove from heat and roughly chop. Let cool briefly, then add to the spinach mixture.

Onion and cheese

Thinly slice the red onion (if using) and add to the bowl. Crumble the goat cheese over the salad, reserving a small amount for topping if desired.

Make the vinaigrette: In a small bowl or jar, combine the apple cider vinegar, honey, Dijon mustard, salt, pepper, and lemon juice (if using). Whisk to blend or secure the jar lid and shake vigorously until combined. Slowly whisk in the olive oil until the dressing is emulsified. Taste and adjust seasoning — add more honey for sweetness, more vinegar or lemon for acidity, or more salt as needed.

Alternatively, use a small food processor or blender to emulsify the dressing for a smoother texture.

Dress the salad: Pour about half the vinaigrette over the spinach mixture and gently toss with salad tongs or clean hands to coat evenly. Add more dressing a little at a time until the salad is evenly coated but not soggy (you may not need all the dressing).

Plate and finish: Transfer tossed salad to a serving platter or divide among plates. Sprinkle the remaining crumbled goat cheese and toasted pecans on top for presentation. Taste and finish with a light crack of black pepper or a small pinch of salt if desired.

Serve immediately to keep the spinach crisp.