Arugula, Roasted Tomato, And Goat Cheese Salad

• 1 cup grape or cherry tomatoes, halved
• 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

1. Preheat oven to 350u0b0.
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 350u0b0 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.
4. MyRecipes is working with
5. , the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
6. .

grape, cooking spray, baby arugula, red onion, goat cheese, freshly ground black pepper

Taken from www.myrecipes.com/recipe/arugula-roasted-tomato-goat-cheese-salad (may not work)