Spinach Salad with Goat Cheese Vinaigrette Recipe

By Marcus Samuelsson |

The more colors in your diet, the better.  A panoply of colors guarantees that you’re eating diverse nutrients.  This salad can double as a meal, or as a colorful and impressive starter for a dinner party.  The crispy homemade potato chips punctuate the creamy goat cheese-dressed spinach and arugula leaves.  It’s a fresh and delicious way to start your meal!

Prep Details

Servings: 4


4 Yukon Gold Potatoes, thinly sliced

3 cups grapeseed oil

1 tsp milk chili powder


1/4 cup olive oil

2 garlic cloves

Juice of 1 lemon

2 tbsp balsamic vinegar

2 tbsp goat cheese

Freshly ground black pepper

2 tomatoes, thinly sliced

2 tomatillos, thinly sliced

1 cup baby arugula

2 cups baby spinach

2 basil leaves, torn into small pieces


1. Rinse the potatoes under cold water until the water runs clear. Pat dry.

2. Heat the grapeseed oil to 350 degrees F in a deep pot. Working in batches to avoid overcrowding the pot, add the potatoes and fry until golden, about 3 minutes. Remove with a slotted spoon and transfer to paper towels to drain excess oil. Season with the chili powder and salt.

3. To make the vinaigrette, heat 2 tablespoons of the olive oil in a saute pan over medium heat. Add the garlic and saute until golden, about 3 minutes. Transfer to a blender with the lemon juice, vinegar, goat cheese and remaining 2 tablespoons olive oil. Blend until smooth. Season with salt and pepper.

4. Arrange the tomatoes and tomatillos in a single layer on a platter and drizzle with half the vinaigrette.

5. Toss the arugula, spinach, and basil with the remaining vinaigrette in a large bowl. Add the potato slices and toss to combine. Mound over the tomatoes and tomatillos. Season with salt and pepper.