ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pecan-Crusted Goat Cheese Salad with Pomegranate Vinaigrette

Jim Bathie
Prep time 5 mins
Cook time 10 mins
Total time 15 mins
Yield 4 1/2 cups
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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

The CarbLovers Diet