Goat Cheese Spinach Salad with Cranberries

This festive salad features creamy goat cheese, sweet dried cranberries, fresh pears and a homemade honey-Dijon dressing. Tip: Make the dressing ahead of time to allow the flavors to come together and store it in an airtight container in the refrigerator for up to two days.




10 min


5 min


  • 4
    cups packed baby spinach leaves
  • 2
    tablespoons red onion, thinly sliced
  • 1
    cup chopped, toasted walnuts
  • 1/2
    cup crumbled plain goat cheese
  • 2
    large ripe pears, sliced thin

For the dressing

  • 3
    tablespoons orange juice
  • 2
    tablespoons apple cider vinegar
  • 1
    teaspoon Dijon mustard
  • 1/2
    teaspoon honey
  • 5
    tablespoons extra virgin olive oil
  • 1
    cup dried cranberries
  • salt
  • freshly ground black pepper


  1. 1

    Whisk orange juice, vinegar, mustard, honey and oil in a small bowl until well combined.

  2. 2

    Add dried cranberries. Season to taste with salt and pepper.

  3. 3

    Just before serving, place spinach leaves, red onion, walnuts and half of the goat cheese in large bowl; toss with dressing to evenly coat.

  4. 4

    Add the crumbled goat cheese and pear slices on top of the salad.

  5. 5

    Divide salad between 6 plates, being sure to evenly distribute the cranberries. Serve immediately.