Pecan-Crusted Goat Cheese Salad with Pomegranate Vinaigrette

pecan-crusted-goat-cheese Recipe
Jim Bathie
This easy and elegant dish is a wonderful replacement for a boring salad. Polenta, pecan-crusted goat cheese, and a quick vinaigrette bring a lot of flavor.
1 serving


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4 ounces polenta in tube, cut into 3 (1/2-inch-thick) slices
Cooking spray
1 ounce goat cheese
1 tablespoon chopped pecans
2 tablespoons pomegranate juice
1 teaspoon olive oil
1 teaspoon Dijon mustard
3 cups fresh spinach
1/2 cup shredded carrot


Prep: 5 Minutes
Cook: 10 Minutes

1. Heat a large nonstick skillet over medium heat. Spray polenta slices with cooking spray. Add to pan, and cook 5 minutes. Turn slices, and cook 5 minutes.

2. Shape goat cheese into a patty; coat with chopped pecans.

3. Combine juice, oil, and mustard in a small bowl; stir well with a whisk.

4. Arrange spinach and carrot on a plate. Top with polenta, pecan-crusted goat cheese, and dressing.

Created date

June 2010

Nutritional Information

Calories 370
Fat 21 g
Satfat 7 g
Monofat 8 g
Polyfat 2 g
Protein 11 g
Carbohydrate 36 g
Fiber 7 g
Cholesterol 20 mg
Sodium 720 mg
1 g