Photo by: Photo: Oxmoor House

Arugula, Roasted Tomato, and Goat Cheese Salad

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.

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


  • 1 cup grape or cherry tomatoes, halved
  • 1/4 cup Maple-Balsamic Dressing, divided
  • none 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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Nutritional Information

Amount per serving
  • Calories: 47none
  • Calories from fat: 44%
  • Fat: 2.3g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.5g
  • Carbohydrate: 6g
  • Fiber: 0.9g
  • Cholesterol: 1mg
  • Iron: 0.7mg
  • Sodium: 97mg
  • Calcium: 54mg

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Arugula, Roasted Tomato, and Goat Cheese Salad Recipe