Name: Delightful Autumn Spinach and Goat Cheese Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 6 oz (approx. 170 g) baby spinach; 1 crisp apple (such as Honeycrisp or Gala), thinly sliced; ⅓ cup dried cranberries; ¼ cup toasted pecan halves, lightly chopped; 2 oz (about 60 g) goat cheese, crumbled; 2 tablespoons olive oil; 1 tablespoon freshly squeezed lime juice; 1 tablespoon pure maple syrup; Salt and freshly ground black pepper, to taste

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I love this salad for its perfect balance: tender baby spinach, creamy goat cheese, crunchy nuts, autumn fruit, and a tangy vinaigrette. I find its seasonal flavors—like apple, pear, or dried cranberries—make it feel festive yet easy to prepare. It works beautifully as a light lunch, side dish, or a colorful starter when entertaining.

Delightful Autumn Spinach and Goat Cheese Salad

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Baby spinach leaves
Goat cheese, crumbled
Pecans or walnuts, toasted
Fall fruit: sliced apple or pear, and/or dried cranberries
Red onion, thinly sliced (optional)
For the dressing: apple cider or red wine vinegar, Dijon mustard, honey or maple syrup, minced shallot (or red onion), olive oil, salt, and pepper

directions

I wash and dry the baby spinach thoroughly, then place it in a large bowl.
I toast the nuts (pecans or walnuts) in a dry skillet over medium heat for 3–5 minutes until fragrant, then let them cool
I whisk together the dressing: vinegar, mustard, honey or maple syrup, shallot or red onion, salt, and pepper; then drizzle in olive oil while whisking until emulsified
I toss the spinach with most of the dressing, then arrange the greens on a platter or individual plates.
I top the spinach with sliced apples or pears, dried cranberries (if using), toasted nuts, and goat cheese crumbles
I finish with the remaining dressing, adjusting the amount to taste, and serve immediately.

Servings and timing

This salad typically serves about 4 to 6 people, depending on portion size. Prep time is around 15 minutes, and toss-and-serve style dinner-ready in under 20 minutes

Variations

Use mixed greens (spinach plus arugula or baby kale) instead of only spinach for more texture.
Swap goat cheese for feta or blue cheese.
Use toasted almonds or pistachios instead of walnuts/pecans.
Add sliced pear or pomegranate seeds instead of dried cranberries for variety.
Add cooked protein like grilled chicken, salmon, or roasted chickpeas for a fuller meal

storage/reheating

I dress this salad just before serving; any leftovers (undressed) I refrigerate in an airtight container for up to 1 day. Once dressed, the spinach wilts quickly, so it’s best to enjoy immediately. You can prep the dressing and toast the nuts ahead to speed final assembly.

FAQs

Can I make the dressing ahead of time?

Yes—I’ve made the vinaigrette up to 5 days in advance and stored it in a sealed jar in the fridge. I just shake it well before using

What if I don’t have goat cheese?

I’ve happily used crumbled feta or blue cheese, both bring a similar tangy creaminess and work great.

Can I prepare this salad without nuts?

Certainly—I sometimes use sunflower seeds, pumpkin seeds, or leave out nuts entirely to suit allergies or preferences.

How do I keep the salad from turning pink if using fruit like beets or berries?

I usually toss the greens lightly with dressing first and arrange fruit like beets or berries on top to avoid staining most of the greens

Can I double this recipe for a party?

Absolutely! I double or triple the ingredients, whisk up extra dressing, and assemble in a large bowl or platter right before serving to keep it fresh and vibrant.

Conclusion

I find this autumn spinach and goat cheese salad endlessly appealing—crisp greens, creamy cheese, crunchy nuts, seasonal fruit, and a bright vinaigrette. It’s elegant yet approachable, perfect for fall gatherings or as a colorful everyday dish. Let me know if you’d like a version with different fruits, vegan cheese swaps, or protein pairings!