Arugula, Roasted Tomato, and Goat Cheese Salad

Yield: 6 servings (serving size: about 1 1/3 cups salad and 1 teaspoon cheese)
Source: Cooking Light Magazine, August 2005
CL Comments: Use your favorite salad greens for this tasty first course. We liked the spiciness of arugula, but any other greens will work.
Amy's Comments: This went with the maple balsamic pork tenderloin and corn custard. VERY flavorful and quite a nice presentation. I just used regular spring mix greens. Anything with goat cheese is a winner with me! :D I did add a touch more dressing than called for (i think I had more than the required lettuce)


1 cup grape or cherry tomatoes, halved
1/4 cup Maple-Balsamic Dressing, divided
Cooking spray
8 cups loosely packed baby arugula, watercress, or spinach (about 4 ounces)
1/4 cup thinly vertically sliced red onion
2 tablespoons crumbled goat cheese
1/4 teaspoon freshly ground black pepper


  1. Preheat oven to 350°.
  2. Combine the tomatoes and 2 tablespoons Maple-Balsamic Dressing; toss well to coat. Arrange tomatoes, cut sides up, on a jelly-roll pan coated with cooking spray. Bake at 350° for 30 minutes or until tomatoes soften. Cool completely.
  3. Combine tomatoes, baby arugula, and onion in a large bowl. Drizzle with the remaining 2 tablespoons Maple-Balsamic Dressing; toss gently to coat. Sprinkle evenly with cheese and pepper.


Healthy Units: 1 per serving
CALORIES 47(44% from fat); FAT 2.3g (sat 0.6g,mono 1.3g,poly 0.3g); PROTEIN 1.5g; CHOLESTEROL 1mg; CALCIUM 54mg; SODIUM 97mg; FIBER 0.9g; IRON 0.7mg; CARBOHYDRATE 6g

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