Pecan-Crusted Goat Cheese Salad with Pomegranate Vinaigrette
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
Yield: 4 1/2 cups
Total:
Recipe from
More From Health
Recipe Time
Cook Time:
Prep Time:
Total:
15 Minutes
Nutritional Information
Amount per serving
- Calories: 370
- Fat: 21g
- Saturated fat: 7g
- Monounsaturated fat: 8g
- Polyunsaturated fat: 2g
- Protein: 11g
- Carbohydrate: 36g
- Fiber: 7g
- Cholesterol: 20mg
- Sodium: 720mg
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
Preparation
- 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.
Pecan-Crusted Goat Cheese Salad with Pomegranate Vinaigrette Recipe at a Glance
- COURSE: Salads
- MAIN INGREDIENT: Cheese, Vegetables
- PUBLICATION: Health
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