Blackberry spinach salad with goat cheese medallions


Prep time: 20 minutes
Cook time: 10 minutes
Servings: 6
1 large egg
1 ounce soft goat cheese
1/4 cup halved pecans
1/4 medium sliced (1/8-inch thick) red onions
2 tablespoons extra-virgin olive oil
3/4 teaspoon cinnamon
1 tablespoon xylitol
12 ounces blackberries, divided
1 1/3 tablespoons balsamic vinegar
black pepper
9 cups baby spinach
30 cherry tomatoes


Heat oven to 350 F.

In small, shallow bowl, whisk egg. Cut goat cheese into 12 1/2-inch rounds or roll into 12 equal balls and flatten. Dip each round into egg mixture and then roll in pecans, pressing them into cheese, if necessary.

Place rounds onto sheet pan and bake 10 minutes, or saute in pan over medium-high heat, about 5 minutes per side. Remove from oven or pan and allow to cool slightly.

In saute pan over medium heat, cook onion in oil with ground cinnamon and granular sugar substitute, about 3 minutes. Add 6 ounces of blackberries and smash each with a fork. Cook 3-4 minutes then add balsamic vinegar and season with salt and black pepper.

Cook another 2 minutes, remove from heat and allow to cool. Dressing can be used warm or cooled further. Add lemon juice or water if thinner consistency is desired.

Combine spinach, tomatoes and remaining blackberries. Toss with half of the dressing then place goat cheese medallions on top. Serve with remaining dressing on the side.

Recipe courtesy of