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 in a large bowl. Drizzle with the remaining 2 tablespoons Maple-Balsamic Dressing; toss gently to coat. Sprinkle evenly with cheese and pepper.
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The tomato juice in the dressing seemed weird, so I was skeptical that this salad would be 5-stars, but it is. I have made it about 5 times in the last 2 weeks, with both cherry tomatoes and roma tomato chopped, and it is definitely better with cherry, but still good with roma. The goat cheese is the star of this salad, so don't skip it. I have also added radishes I had on hand, and they went well.
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