Arugula, Roasted Tomato, and Goat Cheese Salad

Arugula, Roasted Tomato, and Goat Cheese Salad
Photo by Oxmoor House


  • Cooking spray
  • 2 tablespoons crumbled goat cheese
  • 8 cups loosely packed baby arugula, watercress, or spinach (about 4 ounces)
  • ¼ cup Maple-Balsamic Dressing, divided
  • 1 cup grape or cherry tomatoes, halved
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup thinly vertically sliced red onion

Preheat oven to 350°. 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. Combine tomatoes, baby arugula, and onion ...

View full recipe at My Recipes


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