Goat Cheese Salad with Roasted Tomatoes, Peppers, & Arugula

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  • 4 red peppers, seeded and halved

  • 12 cherry tomatoes

  • 2 tsp coconut oil

  • 4 ounces goat cheese, crumbled (avocado if vegan)

  • 2 tbsp pine nuts

  • 1/2 pound arugula

  • 3 tbsp fresh basil, chopped


  1. Preheat oven to 400F

  2. Place the peppers (cut-side up) and tomatoes in a glass casserole dish

  3. Drizzle with coconut oil and roast for 10 minutes

  4. Sprinkle the goat cheese inside the peppers and cook for an additional 5 minutes

  5. Scatter pine nuts on top and return to the oven for 5 more minutes

  6. Arrange the arugula on 4 plates and top with the peppers and tomatoes

  7. Add avocado for vegan option

  8. Serve garnished with fresh basil


SaladsIsabelle Carroll