Walnut, Cranberry and Goat Cheese Spinach Salad

Walnut, Cranberry and Goat Cheese Spinach Salad

This vibrant salad is a fantastic example of how nuts and dried fruits can elevate a simple dish. It's bursting with contrasting textures and flavors—the peppery spinach, crunchy walnuts, chewy cranberries, and creamy, tangy goat cheese all come together in a harmonious bite. It’s perfect as a light lunch, a sophisticated side dish, or even an appetizer.

 

Ingredients:

  • 5 oz fresh baby spinach: Choose fresh, crisp baby spinach. Its mild, slightly peppery flavor pairs beautifully with the other ingredients.

  • cup toasted walnuts, roughly chopped: Toasting walnuts brings out their natural oils and enhances their flavor significantly. You can toast them gently in a dry skillet over medium heat for 5-7 minutes, stirring frequently, or spread on a baking sheet at 350°F (175°C) for 8-10 minutes. Let them cool before chopping.

  • cup dried cranberries: These add a lovely tart-sweet chewiness that brightens the salad. Dried cherries or golden raisins could also be used.

  • cup crumbled goat cheese (or feta): The creamy, tangy goat cheese is a fantastic counterpoint to the nuts and cranberries. If goat cheese isn't your preference, crumbled feta cheese makes a delicious alternative.

For the Balsamic Vinaigrette:

  • 3 tablespoons extra virgin olive oil: Use a good quality olive oil for the best flavor.

  • 1 tablespoon balsamic vinegar: Adds a sweet, tangy depth to the dressing. Apple cider vinegar or red wine vinegar can be substituted for a different flavor profile.

  • 1 teaspoon Dijon mustard: Acts as an emulsifier, helping the oil and vinegar stay together, and adds a subtle zesty kick.

  • Salt and freshly ground black pepper to taste: Season generously to bring out all the flavors.

Instructions:

  1. Prepare the Dressing: In a small bowl or a jar with a tight-fitting lid, combine the extra virgin olive oil, balsamic vinegar, Dijon mustard, and a pinch of salt and pepper. Whisk vigorously (or shake the jar) until the dressing is well emulsified and slightly creamy. Taste and adjust seasonings as needed.

  2. Assemble the Salad: In a large salad bowl, gently combine the fresh baby spinach, your perfectly toasted and chopped walnuts, the sweet and tart dried cranberries, and the rich, crumbled goat cheese.

  3. Dress and Serve: Just before you're ready to serve, drizzle the homemade balsamic vinaigrette over the salad. Toss gently to ensure all the ingredients are lightly coated with the dressing. Avoid over-dressing; you can always add more if needed. Serve immediately to enjoy the fresh textures and flavors.