This is a straightforward spinach salad with crumbled goat cheese, chopped walnuts, diced red onion, and a four-ingredient red wine vinaigrette. It comes together in 15 minutes with no cooking required. The combination of protein from the goat cheese and healthy fats from the walnuts makes it substantial enough to stand on its own as a light meal.
What makes this version work
Two things matter here. First, the dressing: Dijon mustard does double duty as an emulsifier, so when you whisk the olive oil into the vinegar-mustard-honey base, it actually stays combined and clings to the leaves instead of pooling at the bottom of the bowl. Second, the goat cheese. Crumbled fresh goat cheese is soft enough to press lightly into the spinach as you toss, which distributes its tangy, creamy flavor through every forkful rather than leaving it in isolated clumps. Dress it at the table โ a pre-dressed salad goes limp fast.
What can go wrong
- Wet spinach dilutes the dressing. Baby spinach holds water in its leaves and stems. After washing, spin it thoroughly in a salad spinner, then spread it on a clean kitchen towel for a few minutes. Even a little residual moisture will water down the vinaigrette and make the leaves slick.
- Walnuts taste bitter. Raw walnuts straight from the bag can be astringent. Toast them in a dry skillet over medium heat for 3โ4 minutes, stirring often, until fragrant. It takes the edge off and deepens their flavor considerably.
- The dressing is too sharp. Red wine vinegar varies in acidity by brand. Taste the dressing before you pour it โ if it bites hard, add a small drizzle more honey or a few drops of water to soften it.
- Red onion overwhelms everything. Raw red onion is pungent. If yours is particularly sharp, soak the diced pieces in cold water for 10 minutes, then drain and pat dry before adding them to the bowl.
- Not enough protein for a full meal. At roughly 12 g of protein per serving as written, this works well as a side. To make it a complete meal, add sliced grilled chicken breast or a couple of soft-boiled eggs per serving โ both pair cleanly with the vinaigrette without competing with the goat cheese.
Storage and make-ahead
Keep the components separate if you are planning ahead. Washed and dried spinach stays crisp in a sealed container lined with paper towels for up to 2 days in the fridge. The vinaigrette keeps in a small jar for up to a week โ shake it before using since it will separate. Toasted walnuts can be done 2โ3 days ahead and stored at room temperature in an airtight container. Crumbled goat cheese holds fine in the fridge for 2 days. Once the salad is fully assembled and dressed, it should be eaten within about 20 minutes; after that the spinach wilts and the onion flavor intensifies in a way that is hard to recover from.
Spinach Salad with Goat Cheese and Walnuts: A Nutritious and Delicious Dish
Ingredients
- 6 cups baby spinach
- ยฝ cup goat cheese crumbled
- ยฝ cup walnuts chopped
- ยผ cup red onion diced
- ยผ cup olive oil extra-virgin
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 pinch salt to taste
- 1 pinch ground black pepper to taste
Instructions
- Begin by washing and drying the baby spinach. Once dry, transfer it to a large salad bowl.
- Sprinkle the crumbled goat cheese, chopped walnuts, and diced red onion over the spinach leaves.
- Mix the olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper in a separate mixing bowl until the ingredients are well-combined.
- Evenly coat the spinach leaves with the dressing by drizzling it over the salad and tossing everything together until the leaves are thoroughly coated.
- Serve the Spinach Salad with Goat Cheese and Walnuts immediately, and enjoy!
Notes
Nutrition
FAQ
Can I use regular spinach instead of baby spinach?
You can, but you will need to remove the tough stems and tear the leaves into smaller pieces first. Baby spinach is more tender and has a milder flavor, which lets the goat cheese and dressing come through more clearly โ mature spinach is earthier and slightly more bitter.
What can I add to make this more filling?
Sliced grilled or rotisserie chicken breast is the most practical addition and keeps the prep time short. A couple of soft-boiled eggs per serving also work well and add around 12 g of protein each without changing the flavor profile of the salad.
Can I substitute another cheese for the goat cheese?
Feta is the closest swap โ it is similarly tangy and crumbly, though a bit saltier, so taste before adding extra salt. Ricotta salata also works if you want something milder. Avoid fresh mozzarella here; it is too mild and watery to hold up against the vinaigrette.
How do I keep the walnuts from going soft after I add them?
Add the walnuts right before serving, not when you first assemble the bowl. Even toasted walnuts absorb moisture from the dressing and spinach within a few minutes, so holding them separately until the last moment keeps them crunchy.