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  1. Roasted Red Pepper and Goat Cheese Salad

Roasted Red Pepper and Goat Cheese Salad

00:15:00 6 servings, 1/6 recipe each
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6 servings, 1/6 recipe each

The fruity flavours in the vinaigrette give vibrancy and a sweet touch to this mixed greens salad.

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Make It

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  • Toss salad greens with peppers and half the nuts in large bowl.
  • Add vinaigrette just before serving; mix lightly.
  • Top with cheese and remaining nuts.


Substitute walnuts or almonds for the pecans; and/or baby spinach or arugula for the mixed salad greens.

Serving Suggestion

Serve with roasted or grilled chicken breasts.

How to Roast Peppers

Arrange whole bell peppers or large chile peppers on foil-lined baking sheet. Place under broiler 2 to 4 inches from heat source. Broil until peppers are completely blackened, using kitchen tongs to occasionally rotate peppers. Place peppers in a paper bag; close bag. Keep peppers in bag until completely cooled, about 20 min. Remove peppers from bag. Peel away blackened skin using a small knife; discard skin. Cut peppers in half lengthwise; discard seeds, using knife edge. Use roasted peppers as directed in recipe.


  • 6 servings, 1/6 recipe each

Nutritional Information

Serving Size 6 servings, 1/6 recipe each
Calories 110
% Daily Value
Total fat 8g
Saturated fat 2g
Cholesterol 5mg
Sodium 260mg
Carbohydrate 10g
Dietary fibre 3g
Sugars 3g
Protein 4g
Vitamin A 30 %DV
Vitamin C 40 %DV
Calcium 4 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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