Pecan-Crusted Goat Cheese Salad with Pomegranate Vinaigrette

pecan-crusted-goat-cheese Jim Bathie


  • 4 ounces polenta in tube, cut into 3 (1/2-inch-thick) slices
  • 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. Spray polenta slices with cooking spray. Add to pan, and cook 5 minutes. Turn slices, and cook 5 minutes.

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, pecan-crusted goat cheese, and dressing.

  • Prep Time:
  • Cook Time:

  • This easy and elegant dish is a wonderful replacement for a boring salad. Polenta, pecan-crusted goat cheese, and a quick vinaigrette bring a lot of flavor.
  • Yield: 1 serving

Nutritional Information

Calories per serving: 370
Fat per serving: 21g
Saturated fat per serving: 7g
Monounsaturated fat per serving: 8g
Polyunsaturated fat per serving: 2g
Protein per serving: 11g
Carbohydrate per serving: 36g
Fiber per serving: 7g
Cholesterol per serving: 20mg
Sodium per serving: 720mg
Resistant starch per serving: 1g

Good to Know

Rich in monounsaturated fats, CLAs, fiber, and oleic acid, this just might win the award for the most filling, slimming, and satisfying salad ever created.

This Recipe Is

The CarbLovers Diet