Arugula, Roasted Tomato, and Goat Cheese Salad

Ingredients

1 cup grape or cherry tomatoes, halved
1/4 cup Maple-Balsamic Dressing, divided
Cooking spray
8 cups loosely packed baby arugula, watercress, or spinach (about 4 ounces)

Preparation

Preheat oven to 350°.
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 350° for 30 minutes or until tomatoes soften. Cool completely.
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.

Maple Balsamic Dressing

Ingredients
1/2 cup tomato juice
1/3 cup balsamic vinegar
1/4 cup maple syrup
1 tablespoon minced fresh rosemary
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
2 1/2 tablespoons extravirgin olive oil

Preparation

Combine all ingredients except oil, stirring well. Gradually add oil, stirring constantly with a whisk until well combined.
Note: Refrigerate dressing in an airtight container for up to five days; stir well before using.