Pecan-Crusted Goat Cheese Salad with Pomegranate Vinaigrette

pecan-crusted-goat-cheese Recipe
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
Total time: 15 Minutes

Recipe Time

Prep: 5 Minutes
Cook: 10 Minutes
Total: 15 Minutes

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


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


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.