Arugula, Roasted Tomato, and Goat Cheese Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. Ingredients:
1 cup grape or cherry tomatoes, halved |
1/4 cup maple-balsamic dressing, divided |
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 |
Directions:
1. Preheat oven to 350°.
2. 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.
3. 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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