Grilled Vegetable and Goat Cheese Salad

Grilled Vegetable and Goat Cheese SaladRecipe

The nut mix adds crunch and heat, pleasant foils to creamy goat cheese and sweet bell pepper. After grilling the veggies, reserve 2 bell pepper wedges and 2 eggplant slices for Sunday's hash.


4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 292
Fat 14.2 g
Satfat 5.3 g
Monofat 6.2 g
Polyfat 1.2 g
Protein 12.1 g
Carbohydrate 32.5 g
Fiber 7.6 g
Cholesterol 13 mg
Iron 3.5 mg
Sodium 584 mg
Calcium 110 mg


1 (1-pound) eggplant, cut into 1/2-inch-thick slices
1 large red bell pepper, cut into 6 wedges
Cooking spray
1/2 teaspoon freshly ground black pepper, divided
4 (1-ounce) slices ciabatta bread
2 tablespoons sherry vinegar
1 tablespoon extra-virgin olive oil
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
2 cups arugula
1 1/2 cups grape tomatoes, halved
1 (5-ounce) package fresh baby spinach
4 ounces goat cheese, cut into 4 slices


1. Preheat grill to medium-high heat.

2. Place eggplant and bell pepper on a grill rack coated with cooking spray; grill 4 minutes on each side or until tender. Place bell pepper wedges in a zip-top plastic bag; seal. Let stand 15 minutes. Peel bell pepper wedges. Reserve 2 bell pepper wedges and 2 eggplant slices for Sunday's brunch. Coarsely chop remaining bell pepper and remaining eggplant. Sprinkle with 1/4 teaspoon black pepper.

3. Place bread slices on grill rack; grill 2 minutes on each side or until golden brown.

4. Place remaining 1/4 teaspoon black pepper, vinegar, oil, mustard, and salt in a large bowl; stir well with a whisk. Add eggplant, bell pepper, arugula, tomatoes, and spinach; toss gently to combine. Arrange about 2 1/2 cups salad on each of 4 plates; top each serving with 1 goat cheese slice and 1 tablespoon Sweet Chipotle Snack Mix. Serve each salad with 1 toast slice.