Pecan-Crusted Goat Cheese Salad with Pomegranate Vinaigrette

Jim Bathie
Rich in MUFAs, CLA, fiber, and oleic acid, this just might win the award for the most filling, slimming, and satisfying salad ever created.

Resistant Starch: 1g

4 1/2 cups


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1/4 tube of polenta (4 ounces), cut into 1-inch cubes
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
Total: 15 Minutes

1. Heat a large nonstick skillet over medium heat. Coat polenta cubes with cooking spray. Add to pan, and cook 5 minutes. Turn croutons; cook 5 minutes more or until golden.

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 cubes, pecan-crusted goat cheese, and dressing.

Created date

March 2011

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