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A bowl of fresh fried goat cheese salad with spinach, sliced apples, dried cranberries, and creamy dressing.

Creamy Crunchy Spinach Salad with Goat Cheese

This vibrant salad offers a delightful contrast of textures and flavors: crisp spinach, tangy goat cheese, sweet candied pecans, savory crunchy chickpeas, and a luscious creamy vinaigrette. It's a perfect side dish or a light main course.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Salad, Side Dish
Cuisine: American, Mediterranean-inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Crispy Chickpeas
  • 1 can Chickpeas (15-ounce), drained, rinsed, and thoroughly patted dry
  • 1 tbsp Olive oil
  • 1/2 tsp Smoked paprika
  • 1/4 tsp Garlic powder
  • 1/4 tsp Salt
  • Pinch Black pepper
For the Candied Pecans
  • 1/2 cup Pecan halves
  • 2 tbsp Granulated sugar
  • 1 tbsp Water
  • Pinch Salt
For the Creamy Vinaigrette
  • 1/4 cup Olive oil extra virgin
  • 2 tbsp White wine vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp Maple syrup or honey
  • 2 tbsp Plain Greek yogurt
  • 1 clove Garlic minced
  • 1/4 tsp Salt
  • Pinch Black pepper
For the Salad
  • 5 oz Fresh spinach baby spinach, washed and dried
  • 4 oz Goat cheese crumbled
  • 1/4 cup Red onion thinly sliced
  • 1/2 cup Cherry tomatoes halved (optional)

Equipment

  • Baking Sheet
  • Parchment Paper
  • Small saucepan
  • Large Mixing Bowl
  • Small Mixing Bowl
  • Whisk

Method
 

Prepare the Crispy Chickpeas
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, combine the thoroughly dried chickpeas with 1 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper. Toss until the chickpeas are evenly coated.
  3. Spread the seasoned chickpeas in a single layer on the prepared baking sheet. Roast for 15-20 minutes, or until golden brown and crispy, stirring halfway through. Keep an eye on them to prevent burning. Let cool slightly.
Prepare the Candied Pecans
  1. While the chickpeas are roasting, place a small saucepan over medium heat. Add the granulated sugar, water, and a pinch of salt. Stir until the sugar dissolves and the mixture begins to simmer.
  2. Add the pecan halves to the saucepan and stir continuously with a wooden spoon for 3-5 minutes, until the water evaporates, and the sugar crystallizes around the pecans. Continue stirring for another minute until the sugar starts to melt and lightly caramelize, coating the pecans.
  3. Immediately spread the candied pecans in a single layer on a piece of parchment paper to cool completely. They will become crunchy as they cool.
Make the Creamy Vinaigrette
  1. In a small mixing bowl, whisk together the extra virgin olive oil, white wine vinegar, Dijon mustard, maple syrup, Greek yogurt, minced garlic, salt, and pepper until well combined and creamy. Taste and adjust seasoning if necessary.
Assemble the Salad
  1. In a large mixing bowl, combine the baby spinach, thinly sliced red onion, and optional cherry tomatoes.
  2. Pour about half of the creamy vinaigrette over the spinach mixture. Toss gently to coat the greens. Add more dressing if desired, to your preference.
  3. Divide the dressed salad among serving plates. Top each portion with crumbled goat cheese, crispy chickpeas, and candied pecans.
  4. Serve immediately and enjoy your Creamy Crunchy Spinach Salad with Goat Cheese!

Notes

For an extra boost of protein, you can add grilled chicken or salmon to this salad. If you don't have an oven, you can crisp the chickpeas in an air fryer at 375°F (190°C) for 10-12 minutes, shaking occasionally. Store any leftover dressing in an airtight container in the refrigerator for up to 3-4 days.