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