Spinach and Goat Cheese Salad
Spinach and Goat Cheese Salad features a delightful combination of crispy vegetables, toasted pine nuts, and velvety goat cheese, all tossed in a deliciously simple dressing that enhances its flavors. Add this to your healthy salad rotation!
Try our Spinach Salad with Honey Dijon Dressing next!
Best Spinach Salad
This salad is brought to you from my sister, Jackie – all the way from Colorado. She and her hubby came to visit us in late May (a few years ago) on their trek through Texas. They hit a hotter-than-heck weather week, and I was sad they had to experience THAT on their trip. We Texans are used to it. But Coloradoans…not so much.
So what did we do? We played in the pool, drank margaritas (and water, of course), and stayed close to the a/c. We also made THIS salad. It’s Jackie’s creation and it’s the boss of all salads.
Why This Recipe Works:
- SIMPLE INGREDIENTS – Again, we’ve got easy-to-find ingredients that is an elegant addition to any main course.
- HEALTHY SALAD – This special salad makes a light lunch or a main course in my case. You can add some shredded chicken breast for hungry peeps. Making your own dressing is the best way to make nutrition a priority when eating salads.
- FULL OF FLAVOR – You don’t need a special occasion to make meals that are packed with flavor. Try this one soon and it might just turn out to be your favorite salad!
What you’ll need for Spinach and Goat Cheese Salad:
- healthy spinach leaves
- crunchy cucumbers, red onion, and cherry tomatoes
- fresh corn on the cob – grilled or sautéed
- toasted pine nuts
- perfectly ripe avocado
- creamy goat cheese
- a simple dressing that includes olive oil, white wine vinegar, and Dijon mustard
- (Optional ingredients include dried cranberries, crispy bacon, or fresh berries.)
BTW, take a look at the nutrition label below. Super low in sugar and calories. High in protein and taste with a nice amount of dietary fiber.
How to make Spinach and Goat Cheese Salad:
Step 1
Prep veggies. In a large bowl, add the baby spinach leaves. I normally snap the long stems off of the spinach. Slice the red onion, tomatoes, cucumber, and avocado (if serving immediately).
Step 2
Saute corn. Use a sharp knife to slice the corn off of the cobs. Heat a saute pan over medium-high heat and when hot, add corn. Saute it for a few minutes or until slightly softened. Set aside.
Step 3
Toast pine nuts. Wipe the pan out and then place it back on the stove over medium heat. Add the pine nuts and toast until slightly browned and fragrant, about 3-4 minutes. Remove to cool.
Step 4
Combine ingredients. To the bowl with the spinach, add the sliced cucumber, red onion, avocado, and tomatoes. Add the toasted pine nuts, sauteed corn, and goat cheese. Toss to combine.
Step 5
Make dressing. In a small mason jar, combine the salad ingredients – olive oil, white wine vinegar, dijon mustard, salt, and pepper. Shake vigorously to combine.
Step 6
Add dressing to salad. If serving a large group, add the dressing to the salad and toss. If serving only a couple of salads, add to individual bowls and top with dressing.
Store dressing ingredients separately in the refrigerator and assemble salads at mealtime. The dressing can be stored in a small bowl or a glass jar with a lid.
Recipe Tips:
- I recommend assembling this salad shortly before mealtime to prevent it from getting soggy.
- You can use canned corn instead of fresh corn on the cob. Drain the corn well.
- Pine nuts can be expensive so look for deals. We like to purchase them at Trader Joe’s at a lower price.
- Use garden-fresh tomatoes when they are in season.
Main Dishes to pair with Spinach and Goat Cheese Salad:
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Spinach and Goat Cheese Salad
Ingredients
For the salad:
- 12 cups baby spinach
- 1 cup corn kernels
- 1 cup cherry tomatoes – halved
- 1 cup cucumber – chopped
- 1/2 cup red onion – sliced thin
- 1 large avocado – chopped
- 8 oz. crumbled goat cheese
- 1/2 cup pine nuts – toasted
For the dressing:
- 5 Tablespoons olive oil
- 3 Tablespoons white wine vinegar
- 1 1/2 Tablespoons Dijon mustard
- kosher salt and freshly ground black pepper – to taste
Instructions
- Prep veggies. In a large bowl, add the baby spinach leaves. I normally snap the long stems off of the spinach. Slice the red onion, tomatoes, cucumber, and avocado (if serving immediately).
- Saute corn. Use a sharp knife to slice the corn off of the cobs. Heat a saute pan over medium-high heat and when hot, add corn. Saute it for a few minutes or until slightly softened. Set aside.1 cup corn kernels
- Toast pine nuts. Wipe the pan out and then place it back on the stove over medium heat. Add the pine nuts and toast until slightly browned and fragrant, about 3-4 minutes. Remove to cool.1/2 cup pine nuts
- Combine ingredients. To the bowl with the spinach, add the sliced cucumber, red onion, avocado, and tomatoes. Add the toasted pine nuts, sauteed corn, and goat cheese. Toss to combine.12 cups baby spinach, 1 cup cucumber, 1/2 cup red onion, 1 large avocado, 1 cup cherry tomatoes, 8 oz. crumbled goat cheese
- Make dressing. In a small mason jar, combine the salad ingredients – olive oil, white wine vinegar, dijon mustard, salt, and pepper. Shake vigorously to combine.5 Tablespoons olive oil, 3 Tablespoons white wine vinegar, 1 1/2 Tablespoons Dijon mustard, kosher salt and freshly ground black pepper
- Add dressing to salad. If serving a large group, add the dressing to the salad and toss. If serving only a couple of salads, add to individual bowls and top with dressing.
Notes
Recipe Tips:
-
- I recommend assembling this salad shortly before mealtime to prevent it from getting soggy.
- You can use canned corn instead of fresh corn on the cob. Drain the corn well.
- Pine nuts can be expensive so look for deals. We like to purchase them at Trader Joe’s at a lower price.
- Use garden-fresh tomatoes when they are in season.
Second review on this because I make this one over and over. It’s so great, y’all should try it!
Ahhh, thanks Jackie! It’s Mike’s favorite salad! 🙂
Just looking at it made me want to eat this again. I’ll have to get busy this weekend. Great salad for only two or for a party!!
Now you have the recipe at your fingertips! Enjoy, and see you soon! 🙂
This salad is so good! I made a big bowl for lunches this week. Thanks Sue 🙂
Thanks so much Brooke! It’s one of my favorite salads, and we are making it weekly! 🙂
My ALL time favorite salad!! So yummy!!
I’m so glad you are enjoying it, Tiff!! 🙂
This salad is amazing and it is my favorite of all time! I wish I could rate higher than 5 stars as it is healthy, tastes incredible and is easy with eight simple ingredients. The goat cheese is the key to this recipe. Also, I realize that dressing can be a preference thing, but this simple dressing really compliments the salad!
Yup, I know you LOVE it! 🙂