Spinach and Goat Cheese Salad

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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!

A serving bowl full of spinach salad with a fork.

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!
A large bowl of the spinach goat cheese salad with wooden spoons.

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.

The salad ingredients for the spinach salad with goat cheese.

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.

A pan of the toasted pine nuts.

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.

A bowl of the spinach salad with toppings separated by ingredients.

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.

Side view of some creamy salad dressing being poured into a serving of salad.

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.
A serving of goat cheese spinach salad.
Side view of a serving bowl of spinach and goat cheese salad with a large bowl in the background.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Closeup on a bowl of spinach and goat cheese salad.

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!
5 from 6 votes
Print Pin Rate
Course: Salad
Cuisine: American
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 381kcal
Author: Sue Ringsdorf

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

  • Toast pine nuts in skillet, until slightly browned. When you smell them, they are ready. Remove to cool.
  • If using fresh corn (on the cob), remove corn and cook in a skillet on medium high, approximately 10 minutes. Let cool.
  • Mix the salad ingredients together in a large bowl. (Add avocado right before serving. The rest can be combined in advance.)
  • Prepare dressing in a mason jar, and shake to mix well.
  • Pour dressing over salad to serve.

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.

Nutrition

Calories: 381kcal | Carbohydrates: 13g | Protein: 12g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Cholesterol: 17mg | Sodium: 291mg | Potassium: 723mg | Fiber: 5g | Sugar: 4g | Vitamin A: 6221IU | Vitamin C: 28mg | Calcium: 131mg | Iron: 4mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

10 Comments

  1. Jackie Thill says:

    Second review on this because I make this one over and over. It’s so great, y’all should try it!

    1. Suebee Homemaker says:

      Ahhh, thanks Jackie! It’s Mike’s favorite salad! ๐Ÿ™‚

  2. Jackie Thill says:

    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!!

    1. Suebee Homemaker says:

      Now you have the recipe at your fingertips! Enjoy, and see you soon! ๐Ÿ™‚

  3. This salad is so good! I made a big bowl for lunches this week. Thanks Sue ๐Ÿ™‚

    1. Suebee Homemaker says:

      Thanks so much Brooke! It’s one of my favorite salads, and we are making it weekly! ๐Ÿ™‚

  4. Tiffany Hodge says:

    My ALL time favorite salad!! So yummy!!

    1. Suebee Homemaker says:

      I’m so glad you are enjoying it, Tiff!! ๐Ÿ™‚

  5. 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!

    1. Suebee Homemaker says:

      Yup, I know you LOVE it! ๐Ÿ™‚

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