Spinach Salad with Goat Cheese, Roasted Tomatoes & Toasted Walnuts

spinach salad

Spinach salad benefits from the tang of goat cheese, the bright acidic quality of the roasted tomatoes and the crunch of toasted walnuts. Add grilled chicken and make it an entree!

Prep time: 10 minutes

Cooking time: 20 minutes

  • Bag of pre-washed baby spinach
  • 1 cup grape tomatoes
  • 1 cup goat cheese crumbles
  • 3/4 cup walnut pieces, toasted
  • 1/2 purple onion, very thinly sliced
  • 2 tbs olive oil
  • 1 tbs fresh basil leaves, finely chopped
  • 1 tsp each, salt & pepper
  • 2 tbs each grapeseed oil, balsamic vinegar
cooking instructions
  • Preheat oven to 400 degrees
  • Line a cookie sheet with foil and spread grape tomatoes in a single layer
  • Drizzle with olive oil and sprinkle with salt and pepper
  • On a second lined cookie sheet spread out the walnut pieces
  • Toast the walnuts for 3-4 minutes until they darken slightly; remove the walnuts but leave the tomatoes in the oven
  • Roasting the tomatoes takes about 12 minutes; you want to see the skin begin to pucker slightly
  • In a small bowl mix the oil and vinegar; whisk until the vinaigrette emulsifies
  • Grab a large salad bowl, add the spinach and toss the leaves with the vinaigrette until thoroughly coated
  • Remove the tomatoes and allow to cool for about 3 minutes
  • Add the goat cheese, onions and walnut pieces and toss the entire salad to distribute the ingredients
  • Serve immediately


  • Add grilled chicken for an entree presentation
  • Substitute feta cheese if desired (or you cannot find goat cheese crumbles)
  • Use fig balsamic to add a fruity note to your dressing