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ROASTED RED PEPPERS & GOAT CHEESE SALAD WITH BASIL DRESSING

ROASTED RED PEPPERS & GOAT CHEESE SALAD WITH BASIL DRESSING

Course Main Course, Salad
Cuisine Mediterranean
Servings 2 servings

Ingredients
  

Salad

  • 1 clamshell spring mix
  • 2 roasted red peppers drained and sliced
  • ¼ cup red onion chopped
  • 4 ounces goat cheese divided
  • 2 tbsp pine nuts toasted

Dressing

  • 1 packet fresh basil leaves 40 grams
  • 2 cloves garlic chopped
  • ½ cup olive oil
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 tbsp agave nectar
  • 3 tbsp balsamic vinegar

Instructions
 

  • In a small pan on medium heat, toast the pine nuts. Stir occasionally for about 5 minutes, you will start to smell them and they will brown slightly, that’s how you know they are ready. Take off heat and set aside.
  • On a plate, make a bed of greens with the spring mix. Add some slices of roasted red pepper, scatter some of the red onions, and top with a piece of goat cheese.
  • Sprinkle the toasted pine nuts onto the salad.
  • In a blender, add all the dressing ingredients and blend till smooth.
  • Pour over salads and serve.
  • Keep left over dressing in the fridge for up to a week.

Notes

This is not a family style salad. You assemble the salad on each plate. I made this for 2, but if you have more to feed, it is easy to double or triple the recipe.
The dressing is a keeper. You can put it on anything. It will only last a week in the fridge, but it’s so good you’ll probably finish it in a few days.
One of my favourite additions to this is roast chicken. I also cube up a chicken breast and marinate it with salt, pepper, and oregano, fry it up and add it to the salad. Beef or lamb would also be a good accompaniment to this salad.