Arugula, Roasted Tomato, and Goat Cheese Salad

Arugula, Roasted Tomato, and Goat Cheese SaladRecipe
Photo: Oxmoor House
Use your favorite salad greens for this tasty first course. We liked the spiciness of arugula with the tomato and goat cheese, but any other greens will work.


6 servings (serving size: about 1 1/3 cups salad and 1 teaspoon cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 47
Caloriesfromfat 44 %
Fat 2.3 g
Satfat 0.6 g
Monofat 1.3 g
Polyfat 0.3 g
Protein 1.5 g
Carbohydrate 6 g
Fiber 0.9 g
Cholesterol 1 mg
Iron 0.7 mg
Sodium 97 mg
Calcium 54 mg


1 cup grape or cherry tomatoes, halved
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


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 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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